nutritional information

Per 2-cup serving:

  • Calories: 177
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 182 mg
  • Fiber: 3 g
  • Sugar: 4 g



Serves 8

In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture. Serve with Quick Aïoli.
  • 2 Tbs. olive oil, divided
  • 8 oz. angel hair pasta, broken into 2-inch lengths (2 cups)
  • 1 medium onion, chopped (1 ½ cups)
  • 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
  • ½ 8-oz. pkg. soy chorizo (1 sausage), halved and cut into ¼-inch-thick slices, optional
  • 1 small red bell pepper, cut into chunks
  • ¼ cup chopped fresh parsley, divided
  • 3 cloves garlic, minced (1 Tbs.)
  • ½ tsp. smoked paprika
  • 1 8-oz. can sodium-free tomato sauce
  • 2 cups mushroom broth or low-sodium vegetable broth
  • 8 oz. fresh asparagus, trimmed and cut into 2-inch pieces

1. Heat 1 Tbs. oil in wok, paella pan, or large skillet over medium heat. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.

2. Add remaining 1 Tbs. oil to pan, and heat over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Stir in mushrooms, soy chorizo (if using), bell pepper, 2 Tbs. parsley, garlic, and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.

3. Stir in tomato sauce. Add pasta, broth, and 1/2 cup water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently. Add asparagus, and cover; simmer 3 minutes.

4. Preheat oven to broil. If using wok or skillet, transfer pasta mixture to 10-inch or larger round cake pan. Place paella pan or cake pan under broiler, and broil 3 to 4 minutes, or just until pasta is crisp on top. (Watch carefully—it burns quickly.) Sprinkle with remaining 2 Tbs. parsley.    

June 2011 p.52

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Looks great!

Michele - 2012-09-20 21:18:53

I cooked it for me and my family last week, and we all liked it.

Cal - 2012-08-22 03:43:54

Loved this recipe! Turned out really well. I would described it as a hearty version spaghetti recipe. It was great. Even my 18 month old loved it. I made the recipe as is with no modifications.

J's mama - 2012-07-13 20:34:18

Loved this recipe! Turned out really well. I would described it as a hearty version spaghetti recipe. It was great. Even my 18 month old loved it.

J's mama - 2012-07-13 20:32:50

I thought this had way too many noodles - I weighed out 8 ounces but that was more like 4 cups. Went ahead with it but wished I stopped at about 4 ounces. Otherwise - yum!, though I skipped the broiler part... too fiddley. @Vivian - when the noodles brown they half cook, then they are added back with all that broth plus water and that finishes them.

Karen P - 2012-06-26 16:57:03

I don't understand how the noodles cook...

vivian - 2012-06-19 23:45:45

This was delicious! We'll definitely be adding this to our rotation.

Anonymous - 2012-03-17 22:13:40

This was fantastic!

Nathan - 2011-12-04 12:54:57

This is so yummi! My family loved it.

Denise - 2011-11-03 13:08:07

How do you keep the angel hair from flying out of the pan as you stir it? My stove top looks like the street after a ticker tape parade

Riccardo - 2011-09-15 19:11:30

I have to say this is one of my favorites!!!

Jed - 2011-11-28 12:29:27

SO GOOD! I doubled the recipe and took it to a church potluck!

Janna - 2012-01-10 20:25:51