- 12oz Dried Whole Wheat Rotini
- 3 tablespoons Canola Oil
- 6 to 8oz Portobello Mushroom Caps, sliced about ¼-1/2 inch thick
- 4 Cloves Garlic
- 1 large Red Onion, thinly sliced
- 1½ tablespoon minced Fresh Rosemary
- Crushed Red Pepper
- ½ cup Vegetable Stock
- ½ cup Dry White Wine
- ½ cup Dijon Mustard
- ¼ cup Pepitas or pine nuts, toasted
Cook pasta according to package directions (don’t forget to salt the water until it tastes like the sea). Transfer the pasta to another bowl or strainer and set aside. Dry the pasta pot.
In the pasta pot, heat half the oil over high heat. Add the mushrooms with 1 tsp salt (eyeball it) and cook until tender, should take 2-3 minutes. Transfer to a large bowl and set aside.
Add the rest of the oil to the pot, again over high heat. Add the garlic and onion and cook for a minute or two until it starts to soften. Add ½ tsp of salt (eyeball it again), the rosemary, and the amount of crushed red pepper that you like. Add the stock, bring to a boil, then reduce heat to low for 2 minutes. Transfer to the mushroom bowl.
Put the pot back on high heat once again, add the white wine and mustard, and whisk together. Once it’s boiling, add the cooked pasta and mushroom mixture and cook for 2 minutes while stirring. Top with pepitas or pine nuts.
Read the blog post where this recipe originally appeared: Vegan Pasta with Mushrooms