Mushroom Garlic Angel Hair Pasta

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water stirring occasionally until cooked through but firm to the bite 4 to 5 minutes. Drain.

Heat butter in a small saucepan over medium heat; stir flour into the melted butter until well mixed; cook about 3 minutes. Slowly pour milk into flour mixture stirring constantly until well incorporated. Add garlic; cook and stir until sauce is thickened about 2 minutes. Add 2 tablespoons Parmesan cheese and Asiago cheese; stir until cheese is melted 2 to 4 minutes. Reduce heat to low and simmer garlic sauce while preparing remaining ingredients.

Heat olive oil in a skillet over medium-high heat; add mushrooms and red bell pepper. Cover and cook stirring occasionally until vegetables are tender about 5 minutes. Remove from heat.

Place angel hair pasta in a serving bowl; toss to coat with garlic sauce. Add mushroom mixture and green onion; toss gently. Top with 2 tablespoons Parmesan cheese.