Ingredients

1 package DaVinci Rigaonti
2 tablespoons DaVinci extra-virgin olive oil
1 cup fresh French-style breadcrumbs
Kosher salt and freshly ground black pepper, to taste
8 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
4 sprigs fresh thyme
2 tablespoons chopped fresh parsley leaves

Directions

1. In a large pot of boiling salted water, cook pasta to your desired texture and drain well.
2. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and stir until browned and toasted. This should take about 3-5 minutes. Season with salt and pepper to taste and set aside.
3. Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
4. Stir in mushrooms and thyme, and cook, stirring occasionally until mushrooms are tender and browned about 3-5 minutes; season with salt and pepper to taste.
5. Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs and garnish with parsley.

Products Used