July: Fruit Challenge – Vegetable Garlic Basil Butter Sauce with Angel Hair Pasta

Sometimes a quick and easy meal is just as good as one that takes hours to prepare. A little while back I made a garlic butter sauce that was a huge hit with the family, so I did some upgrades to it, and created this recipe specifically for the Blogger Recipe Challenge Fruit Month. Remember.... tomatoes are considered fruits. It counts! My husband loves this dish and the best part, is you can really use any pasta that you'd like. I enjoy Angel Hair because of it's lightness, and I think that meshes really well with a butter sauce verses a tomato sauce. Make sure you have Parmesan cheese on hand! My kids dumped ours out and I forgot to grab some last time I did my grocery shopping. It definitely adds even more flavor, and is a great garnish.


  • 1lb - Angel Hair Pasta (You can use spaghetti if you prefer)
  • 2 Sticks - Salted Butter
  • 8oz - Baby Bella Mushrooms (Roughly Chopped)
  • 14.5oz - Diced Tomatoes (Substitute for fresh Roma tomatoes if preferred)
  • 1 - Small Yellow Onion (Finely Chopped)
  • 5 - Cloves of Garlic (Minced)
  • 2 to 3 Tbsp - Basil
  • 1 Tsp - Dried Oregano


  1. In a large pot bring water to a boil, and cook pasta according to package instructions. (4 minutes for Al dente Angel Hair or 5 minutes for softer Angel Hair)
  2. While pasta is cooking, in a large skillet heat 2 TBSP of butter until melted, and then add onion. Cook for approximately 2 minutes.
  3. Add garlic, and cook for another minute or so.
  4. When onions have begun to turn soft, add the mushrooms, and cook down until mushrooms begin to release juices and soften.
  5. Add in the diced tomatoes. For a thinner sauce do not drain the water from the can before adding.
  6. Add in the rest of the butter, basil, and oregano, and cook until vegetables have reached your desired consistency.
  7. Serve hot and top with Parmesan cheese.

Related posts:

  1. June: Farmer’s Market Challenge – Garlic Mushroom Sauce with Chicken & Pasta
  2. May: Meatless Challenge – Grilled Salmon & Asparagus with Curried Butternut Squash Sauce
  3. March: Green Challenge – Vegetable Rotini in Garlic Butter Sauce with Summer Squash
  4. March: Green Challenge – Sweet Tomato Basil & Spinach Soup Recipe
  5. Recipe: Garlic Basil Rolls, Stuffed Hamburgers & Baked Potato Wedges
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