Red wine angel pasta, named because it is angel hair pasta in a delicious, decadent red wine marinara sauce! I love this recipe because it is insanely quick to make, yet tastes like something that is a bit fancier than regular spaghetti, you know?
Using angel hair pasta makes this extra quick because it only takes a few minutes to fully cook. The sauce is about 15 minutes start to finish, and is rich, a little cheesy, herby and so so good.
Weeknight dinners don’t have to be boring (or cooked from frozen) when you have fun recipes like this in your back pocket! I mean sure, a frozen pizza is a great option when you want zero work. But, sometimes you have a little extra energy to make something new and exciting, and this is the recipe for those times!
This recipe is based off of my One-Pot Red Wine Mushroom & Beef Pasta which is very similar but the pasta and sauce are both cooked in the same pot. It takes a little longer though, which is why I love this version for busy weeknights because it is even quicker!

Red Wine Angel Pasta
- Total Time: 20 minutes
- Yield: 2 servings
Description
Angel hair pasta in a rich, slightly creamy red wine marinara sauce with mushrooms.
Ingredients
- 1 tbsp olive oil
- 1 1/2 cups finely chopped mushrooms
- 1 clove garlic, minced
- 1 1/4 cups marinara sauce
- 1/3 cup red wine
- 1 bay leaf (optional)
- salt and pepper to taste
- 1/2 cup vegan cheese shreds
- handful of fresh basil, shredded or a pinch of dried basil
- 2 servings angel hair pasta (approx 160 g)
- vegan parmesan cheese, optional for garnish
- pinch of chilli flakes, optional for garnish
Instructions
- In a large pot on high heat, boil the pasta according to package directions. Just before draining, set aside 1/2 cup of pasta water for later. Drain and set aside.
- Meanwhile, in a medium pot or large frying pan, add oil, mushrooms and garlic and cook about 5 minutes mushrooms are browned.
- Add the marinara sauce, red wine, pasta water, bay leaf, basil and a sprinkle of salt and pepper. Cover and bring to a simmer over medium heat for 10 minutes, stirring occasionally to make sure it doesn’t stick.
- Add the vegan cheese and stir until melted. Add the cooked pasta and toss to combine. Serve with vegan parmesan cheese and chilli flakes (if using).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
This was so easy and so so good!! I didn’t have any mushrooms so subbed in bell pepper, but it was delicious. Will definitely make this again.
★★★★★