Recipes Main Dishes Pasta Shiitake Angel Hair Pasta 4.5 (151) 107 Reviews 10 Photos Great with grilled beef dishes. Recipe by Christine L Updated on August 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 6 ounces angel hair pasta 6 ounces fresh sliced shiitake mushrooms 1 clove garlic, minced ½ onion, chopped ¼ cup white wine 1 tablespoon olive oil ¼ cup chicken broth ½ cup heavy whipping cream salt to taste ground black pepper to taste 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Meanwhile cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley. I Made It Print Nutrition Facts (per serving) 301 Calories 16g Fat 28g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 301 % Daily Value * Total Fat 16g 21% Saturated Fat 8g 39% Cholesterol 43mg 14% Sodium 194mg 8% Total Carbohydrate 28g 10% Dietary Fiber 2g 8% Total Sugars 2g Protein 8g Vitamin C 5mg 26% Calcium 56mg 4% Iron 2mg 11% Potassium 164mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved