- Cook penne according to package directions. Drain and keep warm.
- Meanwhile, put porcini mushrooms in glass measuring cup and pour boiling water over. Let stand until softened, about 5 minutes. Lift mushrooms from liquid and coarsely chop. Pour mushroom liquid through paper towel–lined sieve; reserve liquid.
- Heat oil in large nonstick saucepan over medium heat. Add cremini mushrooms and cook, stirring frequently, until softened and browned, about 6 minutes. Stir in porcini mushrooms, soy crumbles, and garlic; cook, stirring frequently, about 2 minutes. Stir in marinara sauce and reserved mushroom liquid; bring to boil. Reduce heat and simmer 5 minutes. Remove skillet from heat; stir in penne until mixed well. Sprinkle with basil.
- Per serving: about 1 2/3 cups.
When buying fresh mushrooms, look for firm, fresh-smelling mushrooms without any signs of drying or shriveling. Wipe them clean with a damp paper towel or mushroom brush before slicing.