Use whatever mushrooms you can find at your market or the supermarket for this pasta but do try to use a few different types for a more complex-tasting dish. We also sprinkled on some chilli flakes and a small handful of freshly-grated Parmigiano Reggiano to finish off the dish, but this is purely optional!
250g Uncooked penne (or any type of short pasta)
500g Mixed mushrooms, cleaned & sliced (portobello, button, etc) or roots chopped off (enoki, shimeji, etc)
2 Tbsp olive oil
1-2 Tbsp Mekhala Thai Basil Garlic Paste
Mekhala Himalayan Pink Salt
1. Cook pasta according to packet instructions, then drain well. Reserve about a cup of the pasta water.
2. Heat oil in a large frypan over high heat. Add the mushrooms and season with Himalayan Pink Salt. Stir-fry until almost cooked (about 3-5 minutes).
3. Stir in the Thai Basil Garlic Paste and cook through.
4. Add the cooked pasta and stir to mix well, adding some of reserved pasta water if necessary). Serve.