Ingredients:
For the breadcrumbs:
2 tablespoons olive oil
2/3 cup panko breadcrumbs
1 tablespoon finely chopped fresh Freeman Herbs Organic Oregano
1/4 teaspoon salt
For the pasta:
12 ounces spaghetti
3 tablespoons olive oil
3 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 tablespoons finely chopped fresh Freeman Herbs Organic oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Freeman Herbs Organic Italian Parsley
Directions:
Breadcrumbs:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the panko breadcrumbs, chopped oregano, and salt.
Stir frequently for 3-4 minutes until the mixture is golden brown and toasted. Transfer the breadcrumbs to a small bowl and set aside.
Pasta:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
Heat 3 tablespoons of olive oil and 3 tablespoons of unsalted butter over medium heat in a large skillet.
Add the sliced mushrooms and cook for 7-8 minutes until they soften and release their moisture.
Stir in the minced garlic, chopped oregano, salt, black pepper, and crushed red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
Add the drained spaghetti to the skillet, tossing it to coat with the mushroom mixture.
Gradually add the reserved pasta water as needed to create a light sauce.
Stir in the grated Parmesan cheese and chopped parsley.
Top with the toasted oregano breadcrumbs.
Enjoy!