Angel Hair Pasta with Mushrooms

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Angel Hair Pasta with Mushrooms

 

1 small onion, finely chopped

2 garlic cloves, crushed

2/3 cup vegetable stock

1 pound mixed fresh mushrooms

4 tbsp. white or red wine

2 tsp. tomato puree

1 tbsp. soy sauce

1 tsp. chopped fresh thyme

2 tbsp. chopped fresh parsley plus extra for garnish

1 pound angel hair pasta

salt and pepper

shaved of Parmesan to serve (optional)

 

Place the chopped onion and garlic into a pan with the stock, then cover and

cook for 5 minutes or until tender.

Add the mushrooms (quartered if small or sliced if large), wine, tomato puree

and soy sauce. Cover and cook for 5 minutes.

Remove the lid from the pan and boil until the liquid has reduced by half. Stir

in the chopped fresh herbs and season to taste.

Cook the pasta in a large pot of boiling, salted water according to directions,

until al dente (firm to the tooth). Drain thoroughly and toss lightly with the

mushrooms. Serve garnished with parsley and shavings of Parmesan cheese. Serves

4.

 

 

 

 

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