Best Angel Hair Pasta With Whipped Cream And Porcini Recipes
ANGEL HAIR PASTA WITH WHIPPED CREAM AND PORCINI
Here is a variation on the Frugal Gourmet's recipe. It is easy and less expensive than some of the alternative. You can find dried mushrooms from South America that are very good -- and much cheaper if you don't want the more expensive porcini mushrooms!
Provided by TishT
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the porcini in a small bowl and add 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid.
- Heat a large frying pan. Add the oil and shallots and saute a minute. Add the fresh mushrooms and saute until tender.
- Chop the porcini coarsely and add to the frying pan along with the reserved liquid. Simmer until most of the liquid is evaporated.
- Bring a large pot of water to boil along with a pinch of salt.
- In a separate bowl whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked.
- Cook the pasta in the boiling water until al dente. Drain well.
- Return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.
- Using a large spatula fold all the ingredients together. Do this quickly, yet carefully, so the whipped cream doesn't collapse entirely.
- Note: this looks beautiful with a dollop of the whipped cream on top of the pasta as a garnish.
Nutrition Facts : Calories 680.9, Fat 35.6, SaturatedFat 16.5, Cholesterol 87, Sodium 129.8, Carbohydrate 74.2, Fiber 4, Sugar 3.8, Protein 18.2
BLUSHING ANGEL HAIR PASTA
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
- In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
- Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.
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