1 pkg Notta Pasta linguini
couple handfuls dried oyster mushrooms
2 cups sliced mushrooms
1 tablespoon kudzu powder
2 tablespoons powdered chiken flavored broth
5 cloves minced garlic
1 cup baby spinach
2 cups water
Cook Notta pasta according to package.
Meanwhile mince cloves, I remove the green stem in the center, and sauté in oil.
Pour boiling water, enough to cover mushrooms, to hydrate. Seaweed goes well here. I break mushrooms into bite size pieces beforehand. Add them to sauté, with small amount earth balance margarine.
After mushrooms are cooked approximately 5 minutes, add salt, pepper and soy sauce to taste.
Dissolve kudsu in small amount cold water. Add broth to sautéed mushrooms, then dissolved kudzu. Stir till thickened, and combine pasta with sauce.
I like the contrast taste the of the mushrooms.