1 T. plus 1 t. olive oil
5 cloves garlic, minced
6 med. shiitake mushrooms, stemmed and sliced
6 med. cremini mushrooms, stemmed and quartered
1 c. shelled edamame (these are whole shelled soybeans, usually available frozen in larger supermarkets or natural food stores)
1 c. crushed plum tomatoes
8 fresh basil leaves, cut into thin strips
1 c. vegetable broth
10 oz. rigatoni
Bring large pot of water to boil. In large saucepan, heat 1 tablespoon oil over medium high heat. Add garlic and cook until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook for 2 minutes. Add edamame and cook 2 more minutes. Stir often while cooking.
Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 min. Add broth and continue simmering 2 to 3 min. Season to taste with salt.
Cook pasta in boiling water until just tender. Drain well. Remove sauce from heat and stir in remaining 1 teaspoon of olive oil. Pour over pasta and toss to coat. Serve hot.