Angel Hair Pasta with Garlic and Rosemary Mushrooms
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| Angel Hair Pasta with Garlic and Rosemary Mushrooms |
Angel Hair Pasta with Garlic and Rosemary Mushrooms : There was a trend in the 1930s and ’40s of writing recipes that involved a simple and straightforward base recipe, then offered three or four different ways to personalize it. Cakes could be cupcakes with different frosting combos. A giant ham could be basted and baked a few different ways, with rings of pineapple across the top or rows of cloves stuck into it like a pincushion. This recipe is a tribute to those clever multitasking recipes. This simple pasta dish with garlic and rosemary sautéed mushrooms is lovely on its own, but you can also add any seasonal vegetable of your choice to the mushroom sauté and have a different dish every three months. Just adjust the olive oil so that all your vegetables get coated. It’s like five-plus recipes in one.
MAKES 4 TO 6 SERVINGS
$1.23 PER SERVING
Ingredients for Angel Hair Pasta with Garlic and Rosemary Mushrooms recipe
- 1 (1-pound) package angel hair pasta
- 2 tablespoons olive oil
- ¾ cup white wine
- 2 tablespoons vegan Parmesan cheese or nutritional yeast, plus more to sprinkle over the top
- 3 cloves garlic, minced
- 6 or 7 white or baby portobello mushrooms, sliced
- 1 tablespoon crushed dried rosemary
- 1 tablespoon drained capers
- 1½ teaspoons crushed black peppercorns
- Sea salt and ground black pepper
- Red pepper flakes, for sprinkling
How to make Angel Hair Pasta with Garlic and Rosemary Mushrooms ?
Bring a large pot of salted water to a boil and prepare the pasta following the directions on the package.
While the pasta cooks, in your deepest skillet or saucepan, heat the oil over medium heat. Toss in the white wine, vegan Parmesan, garlic, mushrooms, rosemary, capers, and crushed pepper. Cook until the mushrooms are tender.
Drain the pasta and add it to the skillet a little bit at a time, ensuring that all the pasta gets completely coated in hot oil before adding more.
Reduce the heat to low and cook the pasta and mushrooms, tossing occasionally, for 3 minutes. Give the pasta a taste test and add salt and ground pepper as needed.
Serve hot, with some vegan Parmesan and red pepper flakes sprinkled over the top.
You can use any leftover mushrooms to make:
Smoky Butternut Squash Scramble
Chickpea à la King Skillet
Tuesday Night Dinner
Irish Stout Stew
Primavera Pizza
