Mushroom Garlic Angel Hair Pasta Food

ANGEL HAIR PASTA WITH GARLIC AND HERBS

Steps:

• Cook the pasta in salted water according to package directions.
• Place the butter and olive oil in a large pan over medium heat.
• After the butter has melted, stir in the garlic and cook for 30-60 seconds, stirring constantly.
• Drain the pasta and add it to the pan. Add the herbs and parmesan cheese to the pan, along with salt and pepper to taste, then toss to coat the pasta.
• Top with tomatoes. Sprinkle with additional herbs for garnish if desired, then serve.

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.

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 PEPPERS AND TOMATOES

Steps:

• Put a large pot of water over high heat and bring to a boil.
• In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
• Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
• Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
• Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
• Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
• Garnish with whole or torn basil leaves. Serve warm or at room temperature.

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

SHRIMP AND MUSHROOMS WITH ANGEL HAIR PASTA

Steps:

• Peel/devein the shrimp; set aside.
• Cook the pasta by following the package directions, drain and set aside.
• Add the butter to a large skillet; over medium-high heat, let the butter melt.
• Add in the garlic and basil; stir/saute for about 1 minute.
• Add in the shrimp, mushrooms, and pepper to taste (may add salt but the butter makes this salty enough for me); stir/saute for about 5 minutes.
• Serve shrimp sauce over angel hair pasta.

GARLIC PARMESAN MUSHROOMS WITH ANGEL HAIR PASTA?

Steps:

• Preheat oven to 350 degrees F.Coat a 8-inch casserole dish with cooking spray.Add 1 cup shredded parmesan cheese.
• Cook angel hair pasta according to package directions;drain.
• Heat olive oil in a large saucepan over medium heat.Add cremini and shiitake mushrooms and chopped garlic;saute for 5 minutes until browned and tender.Season with sea salt/black pepper and remaining shredded parmesan cheese.
• Reduced to low heat,stir in heavy cream,cheddar cheese soup,half and half and garlic parmesan sauce,it a simmer for 8 minutes.Remove from heat.
• Add cooked angel hair pasta;mix together until combined.
• Pour into a prepared casserole dish.Top with shredded extra sharp cheddar cheese.
• Bake in the preheated oven for 25 minutes until the cheese is bubbly.Cool completely.

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.

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

ANGEL HAIR PASTA WITH CHORIZO AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in deep skillet over medium-high heat.
• Add onions and garlic and cook until tender, about 8 minutes.
• Add mushrooms and saute 4 minutes.
• Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds.
• Add tomatoes and green pepper and saute 2 minutes.
• Add broth, wine, cream and chorizo.
• Bring to simmer.
• Break pasta in half and add to pan.
• Cook until pasta is tender, stirring occasionally, about 8 minutes.
• Set pan in oven.
• Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
• Sprinkle with parsley and serve.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.