The big, nasty fight with our roommate went down on a Monday, and we weren’t willing to hit the kitch again until Friday. I won’t even recount the fast-food meals and wasted money that characterized the rest of the week.
Anyway, we decided to make a third recipe from The Voluptuous Vegan, namely the Pasta with Fresh Shiitakes, Tomatoes, and Basil. However, by the end of the week, the fresh tomatoes were gone, as was nearly all of my garlic, so our version was highly, highly altered. Plus, a 1/2 cup of olive oil? Really? I cut that way, way down. Enter the B&X spin:
Shiitake Mushroom Pasta with Basil
6 to 8 ounces of fresh shiitake mushrooms, cleaned and roughly chopped
1 teaspoon plus 1 tablespoon olive oil
1 1/2 teaspoons soy sauce
1 box whole wheat pasta (I used rotini, but farfalle or fusilli would have been good, too)
1 medium onion, peeled and sliced thinly
4 garlic cloves, peeled and sliced thinly
1 cup basil, washed and cut into a chiffonade
Black pepper to taste
Preheat the oven to 375° F. Add the mushrooms to a bowl and top with 1 teaspoon of olive oil and the soy sauce, mixing to coat thoroughly. Pour them on a prepared baking sheet and cook for 20 to 30 minutes, stirring every 10 or so.
Meanwhile, cook the pasta in a large pot of water until al dente (according to package directions). Drain and set aside.
Heat the remaining tablespoon of olive in a pot over a medium-low flame. Add the sliced onions and cook for 10 to 15 minutes, until caramelized and fragrant. Add the garlic and cook, stirring, for about two minutes or until softened but not browned. By now, the mushrooms should be warm and soft. Remove them from the oven and add them along with the pasta and basil to the pot, stirring to combine. Cook for a couple of minutes until everything is warmed through. Top with black pepper to taste.
It was deeeeeeliiiiiicious. The mushrooms cooked with soy sauce were an ingenious addition to super-basic pasta. I never would have thought to combine them with fresh basil, but I certainly will again. I topped mine with nutritional yeast, which was tasty but not necessary. I would increase the garlic next time and cook it a little longer, but this method worked in a pinch.
What’s your favorite pasta ingredient?