Angel Hair Pasta With Creamy Mushroom Sauce Recipes

SHIITAKE ANGEL HAIR PASTA

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

EASY ANGEL HAIR PASTA WITH CREAMY MUSHROOM SAUCE

Steps:

• For the sauce; in a medium saucepan cook the mushrooms in butter until the mushrooms loose there moister (you can remove the mushrooms or leave them in the saucepan).
• Add in onions and garlic; saute for about 3 minutes, or until the onions are soft (adding in more butter if needed).
• Stir in the cream cheese; cook over low heat, stirring constantly until the cheese has melted.
• Gradually add in half and half cream or milk and chives; stir to heat through.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until only al dente; drain and place in a large serving bowl.
• Pour the sauce over the cooked pasta; toss to coat.
• Sprinkle grated Parmesan cheese over top and serve.
• Pass more Parmesan cheese at the table,.

ANGEL HAIR PASTA WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, for sauce, in a medium saucepan cook the Mushrooms and onion in the butter until vegetables are tender.
• Stir in cream cheese, salt and pepper.
• Cook and stir over low heat until cheese is melted.
• Gradually stir in milk and chives; heat through.
• Pour sauce over pasta.
• Toss to coat.
• Serve immediately.
• Makes 4 side servings.

SHRIMP AND MUSHROOM ANGEL HAIR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.
• In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside.
• In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens.
• Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.