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Creamy Mushroom Pasta with Garlic Breadcrumbs. Zach's Foods. 40 min. Ingredients: 2 cups cremini mushrooms, 3 garlic cloves, 1 shallot, 1 tsp fresh rosemary, 1 tsp fresh thyme, 2 tbsp butter, 2 cups panko breadcrumbs, 2 tsp garlic powder, 4 tbsp butter, 1 tbsp olive oil, 8-10 oz linguine, 1 cup heavy cream, 4 oz parmigiano reggiano plus more for serving, 2 tbsp pasta water, Lemon. Tools: knife, cutting board, frying pan, pot, whisk, microplane. Directions: Prep: Wash and slice 2 cups of cremini mushrooms. Finely mince 3 garlic cloves and 1 shallot. Finely chop 1 tsp each of fresh rosemary and thyme. Toast the Breadcrumbs: Melt 2 tbsp butter in a pan and add 2 cups panko breadcrumbs, 1/2 tsp of your rosemary, and 2 tsp garlic powder. Toss until combined, and let toast over medium heat for 3-5 minutes until golden brown, tossing often. Once you start seeing color change, be careful not to burn! It will happen fast. Make the Pasta: Heat 1 tbsp olive oil and saute your mushrooms until slightly crispy, about 4-5 minutes, then set aside. Begin cooking 8-10 oz linguine in a separate pot according to package instructions. In the same pan, melt 4 tbsp butter and add your garlic and shallot. Let cook for 30-60 seconds until fragrant. Add 1/2 of your thyme and rosemary and cook for another 30-60 seconds. Add 1 cup heavy cream and whisk together until smooth. Let it sit until you start to see bubbles forming. As soon as you see bubbles, lower the heat to medium-low and grate in 4 oz parmigiano reggiano. Add your mushrooms back to the sauce, along with your cooked pasta, 2 tbsp pasta water, and a bit more parm. Toss very thoroughly. It may take a bit to thicken up and coat the pasta, but be patient! Serve immediately, topped with garlic breadcrumbs, a squeeze of lemon, and a bit more thyme and rosemary.