3 1/2 cups whole wheat rotini pasta
1/4 cup light olive oil + dash
1 clove garlic, crushed
2 tablespoons fresh thyme, chopped
1/4 pound shiitake mushrooms, sliced (if dried, soak 20 minutes first)
1/4 pound oyster mushrooms
1/2 ounce dried cep mushrooms, soaked, drained, and sliced
sea salt and fresh ground black pepper, to taste
vegan parmesan, to taste (I use Gopal's rawmesan)
1. Boil the pasta in water with a dash olive oil to avoid sticking. When the pasta still has a good bite, take if off the heat, drain it and set aside covered.
2. Heat the 1/4 cup 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.
3. 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 vegan parmesan.
Source of recipe: It's my own combination of whole wheat pasta and several kinds of mushrooms.