Wild mushroom and basil pasta

I have one plant that is growing, and that is my basil!! Yay for basil. So I'm looking for any basil recipes. And since I always need pasta recipes, I was excited to try this one. I loved the addition of soy to this one. It was very tasty for dinner, and tasty the next day when I ate left overs cold for lunch. I found the recipe at food.com.

• fresh pasta, enough for 4
• 2 medium portabella mushrooms, in 1/4 inch thick slices
• 2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
• 1/2 cup of packed fresh basil leaf
• 2 cloves garlic, peeled
• extra virgin olive oil (use the good quality one you've been saving)
• 1/2 cup sherry wine or 1/2 cup dry white wine
• 1 -2 teaspoon soy sauce
• shredded parmesan cheese
• salt & freshly ground black pepper, to taste

Directions:

1. 1 For sauce, heat heavy skillet.
2. 2 Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
3. 3 Add mushrooms and sautee until juices begin to emerge.
4. 4 Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
5. 5 Coat mushrooms and cook for another minute or so.
6. 6 Add basil and cook until leaves are slightly wilted.
7. 7 Remove garlic cloves.
8. 8 Add salt and pepper to taste.
9. 9 Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
10. 10 Transfer to plates and top with mushrooms and grated parmesan.