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Angel Hair Rice Pasta With Spinach, Shiitake Mushrooms & Roasted Garlic


  • 8 ounces angel hair rice noodles
  • 3 tablespoons toasted sesame oil (divided)
  • 1 tablespoon olive oil
  • 3/4 pound shiitake mushrooms, sliced
  • 5 ounces fresh spinach, washed, dried and coarsely chopped
  • 2 heads garlic
  • 1 tablespoon soy sauce


  1. Preheat oven to 350° F.
  2. Place noodles in a large bowl and cover with boiling water. Allow to rest for at least 30 minutes until soft. Wrap the whole garlic heads in a double layer of foil. Bake for 45 – 60 minutes until soft. Remove from oven and allow to cool. Remove roasted garlic from the skins and slice thinly. Set aside.
  3. In a large skillet or wok, heat 2 tablespoons of toasted sesame oil and 1 tablespoon olive oil.
  4. Add the shiitake mushrooms and sauté until soft.
  5. Add the spinach and sauté until wilted.
  6. Drain the rice noodles then toss with the vegetables, garlic, the remaining tablespoon of toasted sesame oil, and the soy sauce.
  7. Sauté until warmed through and the flavors are blended.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.