Angel Hair Pasta with Creamy Asparagus Sauce

Total Time
40mins
Prep 20 mins
Cook 20 mins

A very decadent creamy Italian pasta dish. You could substitute spagetti if you can't find angel hair pasta.

Ingredients Nutrition

Directions

  1. Heat the oil in a pan and add the garlic and shallots.
  2. Cook until tender.
  3. Add vermouth and herbs.
  4. Simmer uncovered for about 5 minutes until the liquid is almost all evaporated.
  5. Add cream and peppers and simmer about 5 minutes.
  6. Remove from the heat and stir in parmesan.
  7. Steam the asparagus until just tender and add to the sauce.
  8. Cook the angel hair pasta in a large pot of boiling water until al dente.
  9. Drain the pasta and add it to the asparagus sauce.
  10. Toss it through gently until well combined.
  11. Place in a large serving dish to serve or on individual plates.
Most Helpful

This recipe is fantastic! I mad eit last night. I used dry Vermouth (glad I did) and fresh asparagus (full bunch). Recipe needs to add 1/2 teasp of salt and if your asparagus is thick cut it in half lengthwise. Don't use 500g of pasta, it's too much. I used spaghetti and wished I used less AND broke it in half first to make mixing easier. As a trick, if you add extra oil you can stop at step 4. It's exactly the same as a sauce at a local restruant, and only takes 10mins ;-) Fresh herbs will make all the difference in the world. YUM!

Kris Richardson March 31, 2003

Oh, this was so creamy and so good. Not strong in flavor, just perfect! I used dried herbs instead of fresh (half of the amt. listed), I added fresh mushrooms, and I added a little extra garlic. For the wine I used White Zinfadel. I am unsure of the amount of angel hair used because we tossed it to the way we like it coated, lots of sauce covering it! Can't forget the asparagus, I used 2 cans of asparagus tips WELL drained (wouldn't spend $12 on fresh). It is a keeper, have extra so I will freeze it with my vac sealer.

Kikimony January 06, 2003

Impressive results. Serious gormet flavour; simple, subtle and well rounded. We scaled it down a bit & didn't have any roasted capsicums on hand, so we grilled & skinned our own, fresh from the garden. We used white wine, 2 bunches of asparagus, lite cream and bow-tie pasta. We'll be happy to make this again, for guests.

Rhiannon and Matt March 10, 2008