i like this and it's pretty.....
Pasta with Fresh Shiitakes,
Tomatoes and Basil
Adapted from The Voluptuous Vegan
1/2 lb fresh shiitake mushrooms
2 T plus 1/2 cup extra virgin olive oil
2 T shoyu or tamari
8 oz short whole wheat pasta such as fusilli or
6 garlic cloves, minced
4 medium tomatoes, seeded and cut to 1/2” dice
1 cup basil, chiffonade (explained in tips)
Preheat the oven to 375F. Remove the stems from
the shiitake mushrooms and discard or save for
stock. Thinly slice the caps. In a medium bowl, toss
the mushrooms with 2 tablespoons of the oil and
shoyu or tamari. Spread on a baking sheet and
roast for 20-30 minutes, until the mushrooms shrink
and become crispy. Set aside for garnish.
Meanwhile in a large pot of boiling, salted water,
cook the pasta until it is barely al dente. Drain. If
not serving immediately, toss with a bit of olive oil to
prevent it from sticking together and 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
simmering and the garlic just starts to color. Add the
diced tomatoes and stir until they are hot. Add the
drained pasta and basil and stir over medium heat
until warmed through. Salt to taste. Serve immediately
and garnish with the shiitakes.