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Mushroom Garlic Angel Hair Pasta

Mushroom Garlic Angel Hair Pasta

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Katie_J

Katie_J

Yummy, quick, and easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  2. Heat butter in a small saucepan over medium heat; stir flour into the melted butter until well mixed; cook about 3 minutes. Slowly pour milk into flour mixture, stirring constantly until well incorporated. Add garlic; cook and stir until sauce is thickened, about 2 minutes. Add 2 tablespoons Parmesan cheese and Asiago cheese; stir until cheese is melted, 2 to 4 minutes. Reduce heat to low and simmer garlic sauce while preparing remaining ingredients.
  3. Heat olive oil in a skillet over medium-high heat; add mushrooms and red bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat.
  4. Place angel hair pasta in a serving bowl; toss to coat with garlic sauce. Add mushroom mixture and green onion; toss gently. Top with 2 tablespoons Parmesan cheese.
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Reviews

Baking Nana
5

Baking Nana

12/10/2012

The sauce is very thick and lacked flavor. I cooked the roux well and made it according to the recipe - tasted, added more salt and pepper, tasted added some nutmeg and that helped but over all this is a really heavy sauce for Angel Hair Pasta. (Could use chicken or veggie broth instead of all milk and a sturdier pasta) I really liked the sauteed mushrooms but did not care for the cooked red pepper, the flavor of the cooked pepper over shadowed the mushrooms - I think we would have liked the pepper raw, more as a garnish. This has potential but as written isn't a keeper for us.

cdegallier
2

cdegallier

11/29/2012

The sauce had too much flower! It became a a sticky dough. Next time I will add more milk and less flower. The taste of the sauce was also bland, I had to add more salt and garlic to get it to taste decent. But, overall I really liked the recipe. Its flavor was amazing!

tippy6
1

tippy6

11/26/2012

I added extra mushrooms to the recipe. It could have used more salt, but that can be added at the table. It was kind of hard to toss the pasta with the sauce, as the sauce was thick and cheesy, but if I had broke the pasta in half, that would have helped.

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