Prep Time (minutes)
Cook Time (minutes)
10 oz angel hair pasta
4 minced garlic cloves
5 tablespoons of extra-virgin olive oil
1 package of 6 oz sliced portobello caps
1 tablespoons of balsamic vinegar
1 large leek or 2 bunches scallions chopped
– salt & pepper to taste
1 Cook pasta according to package directions and transfer to large serving bowl. (keep warm) Meanwhile, heat oil in large skillet and saute the leek (or scallions) for about two minutes until softened.
2 Add the garlic and saute another 30 seconds. Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid has evaporated. Add the balsamic vinegar, stir well.
3 Season with salt/pepper to taste. Pour sauce over the pasta and gently toss. Serve immediately.