This is such a quick weeknight pasta dish, yet so elegant you'll want to serve it to your guests.
Pan roasted mushrooms and silken pasta all tossed together with a garlicky, lemony sauce that comes together in about 15 minutes. Yes please! This is a star of a dish.
Vegan option - if you're wanting a totally vegan dish, make sure you have egg free pasta, then simply omit the tablespoon of butter and parmesan cheese. There are great nutritional yeast part substitutes out there, so give one of those a try if you like. One of my favorites is Thrive Market Vegan Parmesan Style Cheese.
Pasta: Fresh vs. Dried - while I'm certainly a fan of fresh pasta (who wouldn't be?), I appreciate the convenience of having the dried stuff in my pantry. After all, this is not a 15 minute dinner if you need to make a last minute run to the store to find fresh pasta.
Finding fresh angel hair pasta was not easy for me. I located it at a farmer's market, and once again at a Sprout's, but apart from that I'd be using the dried pasta version as well.
Mushrooms - I love a variety of mushrooms. Again, oyster mushrooms for me could only be found at the farmer's market or at Sprout's. I'd opt for baby portobellos if you aren't a forager and you'll be just as please with the results.
Dry pan for mushrooms - starting mushrooms in a dry pan with no oil sounds strange, but really gives you a great result. The mushrooms shrink down and intensify in flavor. You can start to smell their woodsy aroma more vibrantly and when you see they've reduced in volume by about half, you know they're done. Time to add everything else.
Adding all the other ingredients is literally a 2 minute affair, so have everything at the ready, all chopped and waiting. Add, toss, ogle and enjoy.
My mouth is watering just thinking about this Lucious pasta dish.
Some of my favorite affiliate items for this recipe:
Lemon Garlic Angel Hair Pasta Mushrooms
4 servings 8 ounces fresh angel hair pasta (or about 5 ounces dried pasta) 1 pint oyster or mixed mushrooms, cleaned & roughly chopped (button or baby portobello mushrooms work well also) 3 large garlic cloves, thinly sliced 1 medium to large lemon, juice & zest (this grater/zester works great) 1/4 cup shredded parmesan cheese or vegan alternative (or to your liking) 1 tablespoon olive oil. Use the good extra virgin olive oil for this! 1 tablespoon butter or vegan butter 1 teaspoon Aleppo pepper flakes (or regular chili flake to taste) (or regular ground black pepper if you don't want the spice) 1/2 teaspoon course sea salt + 1 tablespoon for the pasta water 1 handful Italian parsley, roughly chopped In a medium to large skillet over medium heat, add mushrooms and let them dry saute until their juices are released and they condense in size. This step really intensifies the mushroom flavor and takes about 5 minutes. Have all the ingredients ready as when you drop the pasta into the boiling water you'll have roughly 2 minutes for fresh pasta and perhaps 5-6 for dried pasta. Bring water to a boil in a medium to largesaucepan, add about 1 tablespoon of salt and drop in the pasta. If using dried pasta, cook according to package directions. Fresh pasta will take just 2 minutes. In the skillet with the mushrooms, add the olive oil, garlic, salt, butter (if using) and lemon zest and juice. Pull the cooked pasta out of the water with a large strainer and add to the mushroom mix, reserving some of the pasta water. Toss well to combine. Use about 1/4 to 1/2 cup of the pasta water to help bring the dish all together and assist in "sauce" making. At this point add the parmesan if you are using. Toss well. Toss in some parsley and dive in. I even enjoy this cold out of the fridge the next day, So bright and lemony. You might want to serve this with my Cacio e Pepe (cheese & pepper) Ciabatta rolls for a great side.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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