Angel Hair Pasta with Mushrooms and Garlic
Serves 6 as a side dish,
3 to 4 as a main dish
This recipe for pasta with mushrooms is a quick, easy and delicious Italian side dish. However, it can also be served as a light, vegetarian main dish with a tossed green salad for a complete meal. The pasta is equally good with or without the truffle oil, but it adds a special flavor. If serving as a side dish, the pasta can be topped with a sauce from the entree or just the Parmesan cheese.
- 12 ounces angel hair or similar pasta, such as capellini or vermicelli
- 1/3 cup olive oil
- 2 cups sliced fresh button mushrooms, preferably cremini
- Salt and pepper to taste
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh garlic
- 1 teaspoon white truffle oil (optional)
- Freshly grated Parmesan cheese (optional)
Cook pasta according to package directions for al dente.
Meanwhile, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the mushrooms and sauté until slightly softened, about 2 minutes. Stir in the salt, pepper, oregano and garlic. Continue to cook until mushrooms are lightly browned, about 3 minutes. Add the truffle oil and heat about 1 minute. Drain the pasta, reserving a little of the cooking water, and add to the mushrooms with the reserved water as needed for moisture. Stir well to combine and taste for seasoning. Serve immediately, passing the grated cheese separately.