Shiitake Angel Hair Pasta Recipes

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SHIITAKE ANGEL HAIR PASTA

Great with grilled beef dishes.

Provided by Ann

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 12



Shiitake Angel Hair Pasta image

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.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 28.4 g, Cholesterol 43 mg, Fat 16.3 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 194.4 mg, Sugar 2.1 g

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
1 clove garlic, minced
½ onion, chopped
¼ cup white wine
1 tablespoon olive oil
¼ cup chicken broth
½ cup heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

TOASTED ANGEL HAIR PASTA IN SHIITAKE BROTH

Diane Forley, Anatomy of a Dish. Toasting the pasta gives a nutty flavor and a silky texture to this elegant vegetarian dish.

Provided by Nutcakes

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Toasted Angel Hair Pasta in Shiitake Broth image

Steps:

  • Toast the pasta: Preheat oven to 350°F Put pasta on a baking sheet, coat it with one tablespoon of the olive oil (using your hand, rub the and then spread it out in a single layer. Bake until the pasta is golden to russet color, about 10-13 minutes. Do not let scorch. Let cool.
  • Make the broth: Wrap up the mushroom stems, parsley stems, garlic, thyme, and peppercorns in a square of cheesecloth and set the sachet aside.
  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally until soft and golden, about 10 minutes. Add the sliced shiitakes and cook until they begin to brown, about 10 minutes. Season the mushrooms with salt, then transfer them to a large saucepan.
  • Add the sachet, the stock, and 2 cups of water to the mushrooms. Bring to a simmer and cook until the broth has a nice mushroom taste, about 15 minutes. Discard the sachet.
  • Break the pasta in half and add it to the simmering broth. Cook just until the pasta is done, about 5 minutes.
  • Adjust the seasoning with salt and pepper if necessary, then ladle the broth and pasta into bowls. Serve garnished with parsley leaves and chives. Add spinach or braised bok choy if desired.

Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 1.6, Sodium 28.5, Carbohydrate 52.8, Fiber 4.5, Sugar 3.2, Protein 10.4

1/2 lb angel hair pasta (capellini)
3 tablespoons extra virgin olive oil
1/2 lb shiitake mushroom, stems removed caps sliced
1 bunch flat leaf parsley, leaves picked, stems reserved
3 garlic cloves, halved
3 sprigs thyme
1 teaspoon black peppercorns
4 large shallots, peeled and sliced
kosher salt, to taste
2 cups vegetable stock or 2 cups chicken stock
1/4 cup chives, cut in 1/2-inch lengths
2 cups spinach, for garnish (optional)

SHRIMP AND MUSHROOMS WITH ANGEL HAIR PASTA

This one comes together pretty easy, that is once you've peeled the shrimp. Adapted from Southern Living.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 46m

Yield 2-3 serving(s)

Number Of Ingredients 7



Shrimp and Mushrooms With Angel Hair Pasta image

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.

1 lb unpeeled medium shrimp
4 ounces angel hair pasta, uncooked
1/4 cup butter or 1/4 cup margarine
2 cloves garlic, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup fresh shiitake mushroom caps
pepper

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES

Provided by Tina Miller

Categories     Cheese     Citrus     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     High Fiber     Asparagus     Spring     Chive     Shallot     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11



Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives image

Steps:

  • Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
  • Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
  • Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
  • *Available at some supermarkets, and at Italian markets and specialty food stores.

12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1 3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese*

ANGEL HAIR PASTA WITH GARDEN VEGETABLES

"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Angel Hair Pasta with Garden Vegetables image

Steps:

  • Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup vegetable broth or chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

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