Angel hair pasta with vegetables & mushroom caramelised in black pepper & butter sauce

Google: “Angel hair is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands. Angel Hair is often referred to its Italian name, ‘Capelli d’Angelo’. Best with delicate cream or tomato-based sauces.”

I know the combination of flavours was great, and vegetables are cheap. You can buy very high-quality frozen prawns in supermarkets these days (thaw before using), so it’s a win-win situation, however if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real family-pleaser. Finish off with butter sauce and caramelised mushrooms full of flavour and you’ll be smiling.

Who is hungry? Want some? My meal is delicious, comfort, and healthy with vegetables and mushrooms. No chili today, Runout. Let’s cook!!!


450 g angel hair
2 cloves garlic, minced
2 carrots, cut lengthwise matchstick
160 g medley cherries tomatoes, halves
200 g sliced mushrooms
400 g peeled raw prawns, from sustainable sources, ask your fishmonger
1 small wine glass white wine
a handful basil, tear leaves
sea salt
black pepper


Cook your angel hair in a large pot of salted boiling water until tender. Drain pasta, reserving 1/4 cup of the pasta cooking water.

Meanwhile, peel and minced garlic. Heat 1 Tbs olive oil in a large frying pan, then toss in the garlic and cook until translucent. As the garlic begins to colour and sauté them for about 2 minutes. Add the carrots cook for about 4-5 minutes. Then mushrooms, 2 Tbs butter, cherries tomatoes and white wine, and simmer for a couple of minutes.

Roughly tear basil. When the pasta is ready, drain it in a colander, reserving about 1/4 c of the cooking water. Toss angel hair into the vegetables and caramelised mushrooms; add another 2 Tbs butter and half tear basil, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper. Divide between 4 plates and sprinkle with the remaining half tear basil. Serve with a glass of white wine.



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