Creamy Mushroom & Cherry Tomato Spaghetti

Creamy Mushroom & Cherry Tomato Spaghetti

with Parmesan & Garlic Pangrattato

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You won’t believe the delicious end result of this pasta. Cream and stock infuse the spaghetti with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and caramelised tomatoes.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

button mushrooms

1 tin

tinned cherry tomatoes

1 packet


(ContainsGlutenMay be presentEgg, Soy)

3 clove


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 sachet

garlic & herb seasoning

½ bottle

longlife cream


1 sachet

vegetable stock powder

1 packet

grated Parmesan cheese


1 bunch


1 packet


Not included in your delivery

Olive Oil

½ tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3480 kJ
Fat34.3 g
of which saturates18.7 g
Carbohydrate97.9 g
of which sugars15.2 g
Protein25.4 g
Sodium1068 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Drain the tinned cherry tomatoes. Place the tomatoes and balsamic vinegar on an oven tray lined with baking paper. Toss to combine, then roast until the tomatoes are caramelised, 15-20 minutes.


While the tomatoes are roasting, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti and return to the pan. Drizzle with olive oil to prevent the spaghetti from sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and 1/3 of the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms until browned, 4-5 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.


While the mushrooms are cooking, pick and thinly slice the basil leaves. Remove the stem from the silverbeet and roughly chop. When the sauce is done, add the cooked spaghetti and an extra splash of reserved pasta water, then toss to coat. Add the roasted tomatoes, basil and silverbeet and stir through until just wilted, 2-3 minutes. Season to taste. TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!


Divide the creamy mushroom and cherry tomato spaghetti between bowls. Top with the garlic pangrattato and remaining Parmesan cheese.