If you love mushrooms as much as I do, you will want to try this easy, but seemingly fancy pasta dish! Best part is, you may likely have all of these ingredients in your kitchen!
I start by boiling water for the angel hair pasta since that takes the longest! If you do not have angel hair, regular spaghetti will be just as good! While the water is working up a boil, I slice my mushrooms, chop up a yellow onion and a couple cloves of garlic. In a skillet, I warm up, over medium heat, a couple turns of the pan of extra virgin olive oil. Add the veggies right away and sprinkle with some salt and pepper to taste. Once the veggies are soft and the onions are translucent, turn the heat down to low-medium heat, and add a squeeze of tomato paste. As these flavors marry together, get your pasta in the pan and let that cook, following the directions on the box.
Once you get the pasta boiling, to the mushroom mix add beef broth, a dash of heavy cream and freshly grated parmesan cheese. Mix well, adding salt and pepper to taste. If you like heat, feel free to add some red pepper flakes at this point. Let the veggies get all thickened up and once your pasta is done, add it right to your mushroom skillet. Mix well and serve with additional cheese and parsley.
This is a super awesome choice for Meat-Free Monday, because the mushrooms give off such a rich flavor, you won’t even feel like you are missing out on meat! (if you are super meat free, you can use a veggie stock in place of beef).
-1 box angel hair pasta
-1, 8 oz container of baby bella mushrooms
-1 yellow onion
-2 cloves garlic
-1 tbsp. tomato pasta
-1 tsp. heavy cream
-1/4 cup beef broth
-1 cup freshly grated parmesan cheese
-salt, pepper and freshly grated parsley to taste