This angel hair pasta recipe has a Creole twist.
Angel Hair Pasta With Portobello Mushrooms and Tomato Sauce
Ingredients You Will Need:
2 cups tomato sauce
1/2 cup all-purpose flour
1 tablespoon Creole seasoning
4 Portobello mushrooms, each about 4 to 5 inches in diameter, rinsed and stemmed
1/4 cup olive oil
1/2 pound angel hair pasta
1/2 cup coarsely grated fresh Parmesan cheese
Warm up the tomato sauce. Meanwhile, combine the flour with the Creole seasoning until thoroughly blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess. Heat oil in a large skillet over high heat. When the oil is hot and almost smoking, add the mushrooms, top side first, and sauté them until golden brown, for about 1 minute on each side. Remove the mushrooms from the skillet.
Cook the pasta in a large pot of boiling salted water according to package directions. Drain the pasta in a colander. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1 mushroom, top side up, on each portion of pasta. Top with 1/2 cup of the sauce, and sprinkle with 2 tablespoons of the Parmesan.
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