Angel Hair Pasta With Portabellas, Leeks and Balsamic Vinegar

Submitted by Dancer

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 10 ounces dried angel hair pasta
• 5 tablespoons extra virgin olive oil
• 1 large leeks or 2 bunches scallions, cut into 1/4 inch pieces including some of the green
• 4 garlic cloves, minced
• 2 large portabella mushroom caps, sliced
• 1 tablespoon balsamic vinegar
• salt

directions

1. Pour the oil into a saute pan and heat over medium heat for about 30 seconds.
2. Saute the leek for about 2 minutes until softened.
3. Add the garlic and saute for another 30 seconds.
4. Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated.
5. Add the balsamic vinegar, stir well, and season with salt to taste.
6. Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated.
7. Boil 2 to 3 minutes, until done.
8. Drain and transfer to a large bowl.

Reviews

[Mike W.]

Very nice light dinner....as per other reviewers, this dish needs more balsamic vinegar ..I also added marinated artichoke hearts and plumbing tomatoes. I would most definitely serve this again

 

[L-Burden]

This was a delicious and simple recipe to follow...although I must say that it was a bit bland as written. I tossed the pasta with the mushroom mixture and then added LOTS more balsamic and a bit more oil and salt before serving. With the added moisture, the dish was delish! I will make this again.

 

[Liara]

Love recipes that are so easy and quick and tastes really good! I halved it with no problem and ate the whole thing myself. Thank you!

 

[Paul in Owens Cross]

Excellent recipe. At first I wasn't sure but with each fork full I became more and more addicted ... I will definitely do this one again. Thanks for a great addition to my cookbook.

 

[Kishka]

This is a really nice recipe - the flavors are really good together. I used Rotini pasta instead of Angel Hair (easier to serve as a side dish). I did not find it to be oily at all - in fact, it was a little bland/dry for my taste (especially after a day in the fridge, when the pasta absorbs a lot of the flavor), so before I served it I added some more oil, balsamic vinegar, and salt & pepper. It made a big difference and everyone liked it a lot. I think next time I'll double the vegetable/oil/vinegar part for the same amount of pasta.