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!
Angel hair pasta in a rich, slightly creamy red wine marinara sauce with mushrooms.
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
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).
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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