Shiitake Angel Hair Pasta Recipes

ANGEL HAIR PASTA WITH GARDEN VEGETABLES

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.

SHIITAKE ANGEL HAIR PASTA

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.

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 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.

TOASTED ANGEL HAIR PASTA IN SHIITAKE BROTH

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.