Mushroom Kale Pasta
Elevate your weeknight dinner game with this Mushroom Kale Pasta—an irresistible blend of earthy mushrooms, vibrant kale, and al dente pasta, all tossed in a savory garlic and vegetable broth sauce. This quick and easy recipe comes together in just 35 minutes and can be customized with a touch of heavy cream for a luxuriously creamy finish. Garnished with grated Parmesan, red pepper flakes, and fresh parsley, this dish strikes the perfect balance between comfort food and wholesome nutrition. Whether you're a pasta lover or looking to incorporate more greens into your meals, this one-pot wonder is sure to satisfy. Ideal for busy evenings yet elegant enough for guests, it’s a deliciously simple way to make dinner feel special.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, fettuccine, or penne)
- 3 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 12 oz White button or cremini mushrooms, sliced
- 4 cups Fresh kale, stems removed and chopped
- 1 cup Vegetable broth
- 0.5 cup Heavy cream (optional for creamier pasta)
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp Red pepper flakes
- to taste Salt
- to taste Black pepper
- 2 tbsp Parsley, chopped (optional for garnish)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the chopped kale and cook for 3-4 minutes until wilted.
Pour in the vegetable broth and bring to a simmer. Allow the mixture to cook for an additional 2-3 minutes to meld the flavors.
If using, add the heavy cream and stir to combine. Simmer for 2 more minutes to thicken slightly.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the mixture seems dry, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Season the pasta with red pepper flakes, salt, and black pepper to taste.
Sprinkle the grated Parmesan cheese over the pasta and toss again to combine.
Serve immediately, garnished with parsley if desired.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
