Mushroom Scampi with Angel Hair Pasta
Indulge in the savory elegance of Mushroom Scampi with Angel Hair Pasta, a delightful vegetarian twist on a classic seafood favorite. This quick and flavorful dish features tender baby Bella mushrooms sautéed to golden perfection in a rich, garlicky white wine and lemon butter sauce. Tossed with delicate angel hair pasta, fresh parsley, and a hint of crushed red pepper for subtle heat, this recipe offers a restaurant-quality meal in just 30 minutes. Perfect for weeknight dinners or special occasions, it can be topped with a sprinkle of Parmesan for an extra touch of indulgence. Whether you're a pasta lover or a mushroom enthusiast, this dish is sure to impress with its simplicity and bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Angel hair pasta
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 12 oz Baby Bella mushrooms
- 4 Garlic cloves
- 0.5 cup Dry white wine
- 0.25 cup Vegetable broth
- 2 tbsp Lemon juice
- 0.25 tsp Crushed red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- 0.25 cup Grated parmesan cheese (optional)
Instructions
Cook the angel hair pasta according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, clean and slice the Baby Bella mushrooms into 1/4-inch thick slices. Mince the garlic cloves.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until the butter melts and starts to foam.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they are golden brown and tender.
Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Deglaze the skillet by adding the white wine. Allow it to simmer for 2-3 minutes until reduced by half.
Add the vegetable broth, lemon juice, crushed red pepper flakes, salt, and black pepper. Stir to combine and simmer for another 2 minutes.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter until the sauce becomes glossy and smooth.
Add the cooked pasta to the skillet, tossing gently to coat the noodles evenly in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Remove the skillet from the heat and stir in the chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 17.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 775 mg | 60% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
