GARLICKY MUSHROOM & KALE WITH LINGUINE
For all mushroom lovers, this savory creamy one-pot pasta dish with mushrooms and kale is quick, easy, and simply delicious!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Pasta, Entree
- Method: boil, saute
- Cuisine: Vegan
Ingredients
- 12 oz. linguine, or your favorite pasta
- 2 tablespoons olive oil or 1/4 cup water/broth for oil-free
- 1 large shallot or 1/2 medium onion, chopped
- 6 – 7 large garlic cloves, chopped
- 2 lbs. (32 oz.) sliced mushrooms (button, crimini, shitake, porcini, etc.)
- 1 bunch lacinato kale, stems removed and julienned or 5 oz. package baby kale
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, herbes de Provence, rosemary, or Italian blend
- pinch of red pepper flakes, optional
- mineral salt & fresh cracked pepper, to taste
- 2 cups vegetable or miso broth
- 1/2 cup vegan cream, aioli, canned coconut milk or cream, or Miyoko’s liquid Mozzarella
- lemon wedges, to serve (optional)
Instructions
Pasta: In a large pot, cook pasta according to package, drain in a colander, and set side.
Saute Veggies: In the same pot, heat olive oil over medium heat, add onions, and cook for 4 minutes; add garlic, mushrooms, herbs, optional red pepper flakes, salt, and pepper, and cook over medium heat until mushrooms start to release moisture, about 5 – 6 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale).
Combine: Add the broth and cream, and mix well. Add the pasta, and continue to cook until broth is warmed.
Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper, and a squeeze of lemon for brightness. Serve with Artisan Bread for soaking up the juices.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Notes
Add a few chopped sun-dried tomatoes for another layer of flavor. It’s delicious!
Use spinach in place of kale if you like.
To add extra protein to this recipe, add a can of cannellini or Great Northern beans, drained and rinsed, to the pot after adding the broth.
You can use any noodles you prefer: bowtie, penne, farfalle, soba, udon, ramen, fettuccine, etc. To make this gluten-free, use rice or quinoa pasta.
Find it online: https://simple-veganista.com/garlicky-mushroom-kale-linguine/