Kale and Mushroom Pasta

Dinner

Kale and Mushroom Pasta

This pasta dish is earthy, savory and light. I used a gemelli shaped wheat pasta for this recipe, but you may use any type of pasta you prefer. Enjoy this recipe as a primi to a fish or meat course or as a meal all on its own.

Kale and Mushroom Pasta

Print recipe
  • 4 Servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Calories: 307

Nutrition

Serving Size
209g

Servings
4

Calories
307

Carbohydrates
46g

Total Fat
7g

Protein
12g

Sodium
212mg

Fiber
4g

Ingredients

  • 3/4 package pasta, dry
  • 1 bunch kale, stems removed, chopped
  • 12 ounces mushrooms
  • 1 tbsp garlic paste
  • 8 ounces broth, chicken or vegetable, low-sodium
  • 1 tsp thyme, dried
  • 1 tbsp butter, unsalted
  • 1 tsp extra virgin olive oil
  • 1/4 tsp red pepper flakes (optional)
  • salt
  • black pepper

Directions

  • Step 1

    In a large pot, bring water to boil. Cook pasta according to package instructions. Drain and set aside.

  • Step 2

    Meanwhile, add butter to a large pan over medium-high heat. Once butter is melted, add mushrooms. Sauté mushrooms, stirring with a wooden spoon. Stir in garlic paste and season with thyme and a dash of salt. Add small amounts of broth to mushrooms while cooking, continuing to stir, to prevent them from getting dry. Cook until completely softened, about 8-10 minutes.

  • Step 3

    Once mushrooms are cooked, carefully transfer them to a bowl. Return pan to heat. Add olive oil and chopped kale to the pan and sauté over medium-high heat. Add small amounts of broth to the pan, continuing to stir, to keep kale from getting dry. Cook until wilted, about 7-8 minutes.

  • Step 4

    Add cooked mushrooms and pasta to the pan with the cooked kale. Stir to combine well. Add more broth as needed to keep pasta and veggies moist. Season with a dash of salt and pepper and red pepper flakes.

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