Vegetarian Pasta Recipe with Wild Mushrooms
This pasta recipe with wild mushrooms really satisfies with its full, earthy taste.
You can mix and mingle different mushrooms as you like for this vegetarian pasta, but try that raw parmesan or soy cheese as parmesan substitute - it has a great taste and none of the cheese cholesterol and saturated fat.
This is one of our favorite vegetarian, low cholesterol pasta recipes that is simple and fast to make.
We use rawmesan or soy parmesan, since real parmesan cheese cannot even be used for the vegetarian pasta recipe version:
Traditional parmesan is usually made with rennet from calves' stomachs, so it's not vegetarian. Since the cheese producer is not required to declare the kind of rennet they use, you would have to call the producer to find out if their parmesan for your vegetarian pasta is really meat-free.
Great for: heart healthy, low cholesterol, low calorie, vegan
Nutrients: fiber, iron, manganese, selenium, protein, vitamin B, potassium, magnesium, copper
- 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 lb shitake mushrooms, sliced (if dried, soak for 20 minutes first)
- 1/4 lb oyster mushrooms
- 1/2 oz dried ceps, soaked, drained, and sliced
- Unprocessed sea salt and fresh ground black pepper to taste
- Freshly grated Gopal's rawmesan or soy parmesan
Directions for pasta with wild mushrooms:
- 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).