Shiitake Pappardelle with Lemon & Basil

Another lovely farmer's market find: shiitakes. These little guys have such a great flavor. I usually saute them and put them on pizza with some greens, but I wanted to do a pasta last night since I had some fresh whole wheat pappardelle on hand. For some reason, mushrooms always seem to be paired with cream, and I wanted something much lighter. The result was a nice lemony dish that my husband declared a hit. The only problem was that I didn't make enough for seconds, so I modified the recipe ensuring you will have enough. This cooks up fast, so have everything prepped before you start.

4 tablespoons EVOO

4 cloves garlic, minced

4 oz shiitake mushrooms, sliced

4 teaspoons lemon zest (~2 sm lemons)

4 tablespoons lemon juice (~2 sm lemons)

1/2 teaspoon salt

Fresh ground pepper to taste

16 oz whole-wheat pappardelle (or fettuccine)

1 cup grated vegan parmesan, Parmigiano-Reggiano or Pecorino Romano

1/2 cup chopped fresh basil

Bring a large pot of salted water to a boil. Heat oil and garlic in large skillet over low heat until fragrant but not browned. Add mushrooms and increase heat to medium-high. Cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Stir in lemon zest, juice, salt and pepper. Turn off the heat. Meanwhile, cook the pasta al dente. Drain, saving 1 cup cooking liquid. Add the pasta to the skillet and stir in the cheese and basil. Add some of the reserved pasta water if necessary. Serve immediately.

Serves 4 (or 2 with seconds and leftovers)