Angel hair pasta, known in Spanish as "cabellito de ángel", is a thin and delicate variant of Italian pasta. Its origin dates back to the cuisine of Italy, where it is appreciated for its light texture and its ability to be combined with light and aromatic sauces. In different Latin American countries, it is known as angel hair pasta or simply very thin pasta, although the base is always the same: a fine pasta that cooks quickly and is ideal for low-fat and nutritious dishes.
This type of pasta has transcended borders thanks to its versatility, and on Latin American tables it is adapted with local ingredients to create unique recipes. The combination with vegetable-based sauces, such as onion and mushroom sauce, is common to maintain a light and healthy profile that respects Italian culinary tradition but with a touch unique to the region.
How to Prepare Low-Fat Angel Hair Pasta with Onion and Mushroom Sauce
To prepare this recipe, you will begin by bringing the beef broth to a boil, along with the dried crepe mushrooms and the dried shiitake mushroom, in a 2-quart saucepan over medium-high heat.
Remove the saucepan from the heat and let the mixture rest for 20 minutes so the flavors meld.
In a 3-quart saucepan, melt the margarine over medium heat.
Add the chopped white mushrooms, red onion, and garlic, and cook stirring frequently until the onions are tender, approximately 4 to 5 minutes.
Drain the crepe and shiitake mushrooms, reserving the resulting liquid.
Add the drained mushrooms to the onion mixture and continue cooking, stirring continuously, until the mushrooms are tender, between 10 and 15 minutes.
Add the reserved liquid, along with the thyme and lemon zest to add aroma and freshness.
Cook the sauce for 2 more minutes so the ingredients integrate completely.
Finally, serve the hot sauce over the previously cooked angel hair pasta and mix well so the pasta is infused with the flavor of the sauce.
