12 ounces vegetable-based or whole wheat pasta
1 1/2 Tablespoons truffle oil
3–4 cloves garlic, minced (or 1 Tablespoon from the jar)
16 ounces shiitake mushrooms, chopped into small pieces
3 Tablespoons balsamic vinegar
8 ounces fresh lump crab meat
1/3 cup feta cheese, crumbles
2 Tablespoons fresh parsley, chopped
Freshly ground pepper to taste
Prepare pasta according to package directions. Place in serving bowl and keep warm.
Place large nonstick skillet over medium heat. Add 1 tablespoon truffle oil and heat for 2–3 minutes. Add garlic and sauté 4–5 minutes, or until softened. Add mushrooms and balsamic vinegar. Continue cooking for another 5 minutes. Add crab and heat through.
Pour veggie and crab mixture over the pasta. Add 1/2 tablespoon of truffle oil and gently stir. Top with 1/2 tablespoon feta cheese, parsley and ground pepper to taste. Makes 4–5 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.