Pasts with Fresh Shiitakes, Tomatoes, and Basil

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I thought about waiting until Friday to post this, but it's likely I'd forget

 

 

* Exported from MasterCook *

 

Pasta with Fresh Shiitakes, Tomatoes, and Basil

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fresh shiitake mushrooms

2 tablespoons extra-virgin olive oil

plus

1/2 cup extra-virgin olive oil

2 tablespoons shoyu

salt

8 ounces pasta such as penne or fusilli

6 garlic cloves -- minced

4 medium tomatoes -- seeded and cut into 1/2-inch dice (4 cups)

1 cup basil chiffonade

 

This is a simple and flavorful pasta that celebrates the fresh, ripe tomato.

Fresh tomattoes are warmed through and mixed with cooked pasta and basil. I

like to use short pasta such as fusilli. Sometimes I mix spinach pasta with

whole wheat for subtle variety of color and flavor. The shiitake mushrooms

transform amazingly when you cook them until they shrivel. They become chewy

and crispy and are a great complement to the pasta. This is a pasta that can be

easily made for company. Cook the pasta in advance and toss it in a bit of

olive oil, so that the pasta pieces wll not stick together. Have all the other

ingredients ready to go, including the basil chiffonade. The sauce takes only 5

minutes to cook, so heat it through at the last minute, right before eating.

 

Preheat the oven to 375F. Remove the stems from the shiitake mushrooms and

discard them or save them for stock. Thinly slice the caps. In a medium bowl,

toss the mushrooms with 2 tablespoons of the oil and the shoyu. Spread on a

parchment-covered baking sheet and roast for 20 to 30 minutes, stirring every 10

minutes, uuntil the mushrooms have shrunk and become crispy. Set aside for

garnish.

 

In a large pot of boiling, salted water, cook the pasta until it is barely al

dente. Drain. If you are holding the pasta for a while before serving, toss it

at this point with a little olive oil to prevent it froom sticking together or

drying out.

 

Warm the 1/2 cup of oil in a large pot or skillet. Add the garlic and cook for

3 minutes, or until the oil is shimmering and the garlic just barely starts to

color. Add the diiced tomatoes and stir until they are hot. Add the drained

pasta and basil, and stir over medium heat for 2 to 3 minutes, or until the

pasta is warmed through. Season with salt (make sure you taste here to

determine how much you need) and pepper. Serve immediately.

 

 

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Per Serving (excluding unknown items): 331 Calories; 34g Fat (90.0% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg

Sodium. Exchanges: 1 1/2 Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0