Toasted angel hair pasta with mushroom sauce

Toasted angel hair pasta with mushroom sauce

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  • 4 as a starter, 2 as a main course
  • Easy
  • Vegan recipe collection
  • 25 minutes
  • 25 minutes
  • Woolworths Chianti 2003 (Tuscany, Italy)


  • 250 g dried angel hair pasta
  • Olive oil
  • For the mushroom broth:
  • 1/4 cup olive oil
  • 250 g ready-sliced white mushrooms
  • 1 small onion, chopped
  • 1/2 head garlic, peeled
  • 20 g dried porcini mushrooms
  • 4 cups chicken or porcini mushroom stock
  • A few sprigs parsley
  • Salt and milled black pepper
  • For the sauce:
  • 1/4 cup olive oil
  • 250 g portabellini or porcini mushrooms, thickly sliced
  • 1/4 cup chopped Italian parsley
  • Blended mushroom broth
  • For garnishing:
  • Chives

Cooking Instructions

To toast the pasta: Coat the pasta with olive oil and spread out evenly on a baking sheet. Bake at 180°C for 10 minutes, turning now and again, or until golden.
Roasting prevents the fine pasta from sticking or overcooking.
Cook the pasta in lots of boiling, salted water until al dente, drain and dip in cold water, then toss in a little olive oil and set aside.

To make the broth: In a wide saucepan, heat the olive oil. Add the mushrooms, onion and garlic. Cook until mushrooms are golden brown and caramelised.
Pour boiling water over the dried mushrooms, drain and add to the saucepan with the stock, parsley and seasoning.
Bring to the boil, reduce heat and simmer uncovered for 15 minutes. Blend and check seasoning.

To make the sauce: Heat the oil in a large wide pan. Add the mushrooms. Fry until just cooked and still fleshy. Pour in the blended mushroom broth.
Add the chopped parsley and cooked pasta and heat through. Check seasoning. Garnish with chives.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    Geraldine Somerset
    January 23, 2018

    Toasted angel hair pasta with mushroom sauce.
    This receipe sounds and looks great. You have it marked as Vegan. You cannot say Vegan if you suggest using chicken stock.
    I’m not Vegan, however I do have vegan friends and I cook for them.

    1. default
      January 24, 2018

      Hi Geraldine,

      We totally get where you are coming from, however the ingredients list does suggest two types of stock options for this recipe – that being either chicken or porcini mushroom stock, depending on what you prefer to eat.

      Happy Cooking!
      TASTE team