Have you ever put garlic bread in a food processor?
We're about to change that with this carby-licious dinner!
Simple spaghetti tossed together with golden fried garlic-bread-crumbs, plus a hint of chilli and lemon, all finished off with a sprinkling of parmesan.
A revelation of a dinner - ready in 20 minutes.
Before you say it, I know what you're thinking.
Bread mixed with pasta? that's a bit of a carb overload isn't it?
When the recipe idea popped into my head, I was immediately reminded of a cartoon my kids loved when they were little - Ben & Holly's Little Kingdom.
In one episode, Nanny Plum has been tasked with making a posh meal for a visiting king and queen, and she proudly announces she's going to make 'Baked potato, stuffed with potato, chips and mash with a fried egg on top'.
Ha ha, I love it.
...and I'd totally choose that at a restaurant.
However, this garlic bread spaghetti isn't heavy and overly filling like that genius potato dish. In fact, if you usually serve garlic bread with your pasta, than really you're probably eating less. No meat sauce or creamy sauce needed! I wouldn't advise serving it with garlic bread though...
📋 What do we need?
🔪 How to make Spaghetti with Garlic Breadcrumbs
Full recipe with detailed steps in the recipe card at the end of this post.
To make the garlic breadcrumbs
Use one of those part-baked garlic baguettes from the refrigerator section at the supermarket. Roughly tear it, then pulse it in your food processor (Don't be scraping out the garlic butter now. That goes in the food processor too).
Pour a little olive oil in a hot pan and then fry the breadcrumbs until browned and crispy.
👩🍳PRO TIP If you want the breadcrumbs to look even more golden, you can add ½ tsp of paprika.
At this point, you can put them on a plate until you're ready to mix them with the spaghetti or you can cool, cover and store them at room temperature for up to a day - tastes great on a salad!
Now to finish it off
The chopped chilli is lightly fried, then the cooked spaghetti is added with a few spoonfuls of the cooking water (this helps to give the dish a bit of creamy moisture). Everything else is then thrown in, tossed to combine, and you're ready to serve!
If you are a garlic lover who loves a recipe shortcut then how about this garlic bread salmon!
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
20 Minute Garlic Bread Spaghetti
- 300 g (10.5oz) dried spaghetti
- 1 part baked garlic baguette - chilled, not frozen (about 200g/7oz)
- 2 tbsp olive oil
- 1 red chilli - chopped finely
- Zest and juice of half a lemon
- 50 g (½ cup) parmesan, grated - - or Italian style hard cheese for vegetarian
- 2 tbsp chopped fresh parsley
- A pinch of salt and pepper
- Grated parmesan - - or Italian style hard cheese for vegetarian
- Lemon zest
- Freshly ground black pepper
- Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
- Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
- Heat 1 ½ tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.
- Just before the spaghetti is ready, heat the remaining ½ tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.
- Drain the spaghetti, reserving a cupful of the cooking water.
- Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.
- Add the zest and juice of the lemon, the 50g (½ cup) parmesan, 2 tbsp parsley and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.
- Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
- Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.
However, you can make the garlic breadcrumbs up to a day ahead. Simply fry them up, and place in an air-tight container. They can be kept at room temperature for up to a day. A note on seasoning Garlic bread can sometimes be salty, or not salty at all, depending on the brand you use.
This recipe assumes you're using seasoned/salty garlic bread. If you're not (or you're not sure) have a taste of the garlic breadcrumbs when you've fried them. Add a good pinch of salt if you think it needs it. Nutritional Information is per serving.
This recipe was first published in July 2015. Updated February 2021 with new photos, video and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.