8 ounces Angel Hair Pasta1 cup sliced Portabello mushrooms2 tbs butter1 1/2 cup veggie or beef stock1 tsp basil1 cup snap peas1 1/2 tsp garlic3 tbs olive oil1 tsp saute' dustsalt and pepper to taste
Saute' the snap peas and mushrooms in butter, olive oil and garlic for approximately 10 minutes. Add the basil, saute' dust and salt and pepper to taste. Add 1/2 cup of the stock.
Let simmer for 5 minutes on medium heat. Add the remaining stock and allow to simmer again for 2 minutes. Pour over the pasta.