Mushroom and Pangrattato Pasta Helper

Instructions

• 1Insert the wire rack in the middle position. Set the oven to Bake, Convection, 340°F, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 2Place the breadcrumbs in a bowl with the oil, garlic and salt. Using your fingertips, rub together, then transfer to the roasting pan.
• 3Once preheated, place the pan in the oven and cook for 5 minutes. Halfway through cooking, stir the crumbs and continue cooking.
• 4The crumbs should be toasted and golden. If not, cook a little longer.
• 5Move the wire rack to the bottom position. Adjust the oven temperature to 375°F and the time to 16 minutes, press Start. Meanwhile, heat the oil in a 9½-inch (2½-quart) Dutch oven over medium heat. Add the garlic and cook, stirring for 10 seconds, or until it just starts to brown. Add the mushrooms and cook for 2 to 3 minutes or until beginning to color.
• 6Add the white wine and stir, scraping the base of the pan for 1 minute.
• 7Add the water and salt and bring to a boil. Break the pasta in half and add to the pot, stirring to ensure it is submerged. Cover the pot.
• 8Once preheated, place the pot in the oven and cook for 16 minutes. Halfway through cooking, carefully remove the lid and stir. Cover and continue cooking. Meanwhile, continue to the next step.
• 9Transfer the toasted crumbs to a bowl. Add the parsley, lemon zest and pepper flakes and stir to combine.
• 10The pasta should be al dente. If not, cook it a little longer.
• 11Remove from the oven and carefully remove the lid. Add the parmesan and parsley and stir to combine.
• 12Spoon into bowls and serve topped with the pangrattato.