Mushroom & Rosemary Pasta

Mushroom and Rosemary Pasta served on a blue plate
  • 4 servings
  • 20 minutes to prepare
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  • 2tbsp olive oil
  • 6 sprigs rosemary
  • 100g breadcrumbs
  • 40g unsalted butter
  • 600g mixed mushrooms, chopped
  • 400g pasta, we used rigatoni
  • Sea salt & cracked black pepper
  • 25g finely grated Parmesan or vegetarian Italian style hard cheese


The simplest of supper dishes, mushroom pasta, elevated with a rosemary breadcrumb topping. Use any of your favourite mushrooms in this dish.


  1. Heat the oil in a frying pan and fry the rosemary until crispy. Remove from the pan and then add the breadcrumbs and cook until golden, remove from the pan and set aside.
  2. Cook the pasta until soft as per packet instructions, drain and drizzle with a little oil to coat the pasta to prevent it sticking.
  3. Whilst the pasta is cooking, add the butter to the frying pan then fry the mushrooms until caramelised.
  4. Add the pasta to the mushrooms and divide between warmed plates and top with the breadcrumb and rosemary. Finish with freshly grated Parmesan (or Italian style vegetarian hard cheese) and a drizzle of extra virgin olive oil.

Chefs tip
Dried rosemary is a great store cupboard staple, if you don’t have fresh rosemary you can mix dried rosemary with the breadcrumbs before toasting them in the pan.

The optimum time and temperature varies by individual ovens – these are guidelines only. Please ensure all cooked recipes are served piping hot. Keep raw meat separate from cooked food. Use separate kitchen utensils and surfaces for raw and cooked foods, or wash thoroughly in between use. Wash hands after handling raw meat. Some products may only be available in our larger stores. All content © Booths 2017.