Vegan Pasta Recipe With Wild Mushrooms

Photo: Belsandia

Ingredients

3 1/2 cups of whole wheat rotini (twists) pasta

1/4 cup of light olive oil

1 clove of garlic, peeled and crushed

2 tablespoons fresh thyme, chopped

1/4 pound shitake mushrooms, sliced (if dried, soak for 20 minutes first)

1/4 pound oyster mushrooms

1/2 ounce dried ceps, soaked, drained, and sliced

Unprocessed sea salt and fresh ground black pepper to taste

Freshly grated Gopal's rawmesan or soy parmesan

Preparation

Boil the pasta in water with a dash of olive oil to avoid sticking. When the pasta still has a good bite, take if off the heat, drain it and set aside covered.

Heat the olive oil in a large frying pan, add garlic and fresh thyme. Cook for 1-2 minutes, then stir in all mushrooms and season with salt and fresh ground black pepper to taste.

Fry the mushroom mix over high heat for 3-4 minutes until slightly brown, and then mix it with the pasta. Toss it together and serve with parmesan (soy parmesan for vegan version).