The folks at Cooking Light Magazine were right on in naming this delicious vegetarian pasta. With its high ratio of mushrooms to pasta, each and every bite is hearty and filled with a mixture of cremini, portabella, and shiitakes.  The two key flavor agents in addition to the mélange of mushrooms are soy sauce for a nice umami flavor, and crème fraîche for richness and tang. Finish it all off with some fresh herbs and maybe a grating of Parmesan or Pecorino cheese, this tasty vegetarian pasta dish pairs perfectly with a simple side salad and a glass of light red wine win or a rich Chardonnay.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: Cooking Light, Cooking Light magazine, creme fraiche, cremini mushrooms, fresh parsley, garlic, mostly mushroom pasta, mushroom lovers, mushroom pasta, mushrooms, pasta, portabella mushrooms, rigatoni, shiitake mushrooms, soy sauce, umami, vegetarian pasta