Easy Angel Hair Pasta with Garlic & Herbs
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Angel Hair Pasta (or substitute with vermicelli)
- 1 tbsp Olive Oil (extra-virgin if you can!)
- 1 tbsp Butter (unsalted)
- 2 Garlic Cloves (peeled and finely chopped)
- 100 ml Double Cream
- 1 tbsp Fresh Basil (chopped)
- 1 tbsp Fresh Parsley (chopped)
- 30 g Parmesan (grated)
- Β½ tsp Salt
- ΒΌ tsp Pepper
Method
- Bring a pan of salted water to a boil and cook the angel hair pasta according to package instructions (al dente should take 3-4 minutes). Reserve a cup of cooking water in a mug before draining the pasta. Set aside.
- In a frying pan or large skillet, heat the olive oil and butter until the butter has melted.
- Add the chopped garlic cloves to the melted butter and oil and cook on a low medium heat (you don't want the garlic to burn) for 2 minutes.
- Stir in the double cream until the sauce is combined (you might find a whisk helpful here).
- Add the cooked angel hair pasta, grated parmesan, and fresh herbs to the pan, along with a splash of the reserved pasta water. Stir it all together and add more reserved pasta water until you get a silky glossy sauce. Season with salt and pepper before serving.