Looking to try a new pasta recipe? I adjusted this pasta into a vegan one from a Shrimp Angel Hair pasta I make. Feel free to use any kind of mushroom you like. I prefer bella mushrooms as they’re more hearty than the white one and hold up much better to any recipe. This recipe can also be made to use any vegetable you like. Feel free to add more vegetables such as bell peppers, squash, etc.
- ¾ cup Sun Dried Tomatoes, sliced
- 2 teaspoons minced garlic
- 12 ounces marinated artichoke hearts, quartered
- 8 ounces sliced bella mushrooms
- 2 Tablespoons Olive Oil
- ½ cup vegetable stock
- 12 ounces angel hair pasta
- Pinch crushed red pepper
Coat a large sauce pan with olive oil and heat on medium. Add in minced garlic and saute until tender. Add in a pinch of crushed red pepper.
Bring water to a boil. Cook pasta according to directions and drain, leaving 1/2 cup of pasta water for later. Chefs say to always salt the water you boil for pasta, and I do the same.
Add sun dried tomatoes, artichokes, and mushrooms to garlic mixture. Add vegetable stock and let simmer. Salt to taste.
Add a little bit of the pasta water you reserved to thicken the sauce. Now add the angel hair pasta and combine well. Slice basil or tear to top pasta.