Creamy Angel Hair With Sausage And Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring angel hair pasta tossed in a creamy sauce with savory sausage, vibrant vegetables, and a touch of white wine. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

• 250 ml Amul Fresh Cream
• 150 g Spring Onion (Kandychi Path)
• 125 g White Shimeji Mushroom (Anabe)
• 125 g Red Bell Pepper
• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Barilla Spaghetti Pasta
• 80 g Knorr Vegetables Stock Cubes
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 50 g On1Y Onion Powder

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 teaspoon of onion powder, and sauté until fragrant, about 1 minute.
2. 2. Add 1 diced red bell pepper, 1/4 pound of sliced mushrooms, and 1 chopped spring onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. 3. Pour in 1/4 cup of water and 1/4 of a vegetable stock cube, stirring to combine. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
4. 4. Stir in 1/4 cup of cream and cook for another 2-3 minutes, stirring frequently, until the sauce thickens to your desired consistency.
5. 5. Season the sauce with salt and pepper to taste. Add 200 grams of cooked spaghetti pasta to the skillet and toss until the pasta is evenly coated with the sauce.
6. 6. Serve immediately, garnished with additional chopped spring onion if desired.