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Angel Hair Pasta with Whipped Cream and Porcini















Trans-fat Free, Low Sodium


½ ounce mushrooms, porcini, dried
3 tablespoons olive oil
½ cup shallots
¾ pound mushrooms
fresh, chopped
1 cup heavy whipping cream
¾ cup angel hair pasta
¼ cup Parmesan cheese
1 x salt and black pepper
to taste


Place the porcini in a small bowl and and ½ cup warm water. Allow to soak 45 minutes.

Drain, reserving the liquid.

Heat a large frying pan. Add the oil and shallots, and sauté a minute.

Add the fresh mushrooms and sauté 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 a 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 of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish.

Serve immediately.

  • Or other dried mushrooms


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 37681% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 123mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 15g
Vitamin A 18% Vitamin C 4%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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