The other night I decided to try and veganize a great mushroom pasta recipe I found in an old addition of Yoga Journal. I tore out the recipe from the magazine to save for later and unfortunately ended up losing it. I was still determined to have a mushroom pasta dish so I made it up as I went along.
I used very few ingredients, and it came out great. Along with my mushroom pasta for dinner I also had a simple side of a thinly sliced cucumber salad.
Whole wheat pasta
Thinly sliced mushrooms
2 cloves of minced garlic
Pinch of salt
Vegan parmesan cheese (optional)
Step 1: Bring water to boil in a large pot with a little bit of salt. Cook the pasta for about 10 to 15 minutes or until al dente.
Step 2: With a generous amount of olive oil saute the garlic and mushrooms with a pinch of salt in a small sauce pan.
Step 3: Drain the pasta and place back in the pot, mixing in the sauce you just made.Serve immediately, adding a tiny bit of shredded parmesan cheese on top.
Note: I think next time instead of sauteing the garlic and mushrooms with olive oil I will do it with vegan margarine, and then add a tiny bit of olive oil later to get a better consistency and flavor.