Kale And Roasted Mushroom Pasta Recipes

MUSHROOM KALE PASTA

Steps:

• Boil the pasta according to package instructions. Drain and rinse under cold water and set aside.
• In a frying pan, add a bit of cooking oil (I used coconut oil) and sliced mushrooms. Cook until mushrooms soften, about 8-10 minutes.
• Add a bit more cooking oil along with the chopped kale and minced garlic. Season with salt and pepper. Cook 2-3 minutes, or until kale begins to wilt.
• Add in the cooked pasta and mix together.
• Remove the frying pan from heat. Add 2 Tbsp more cooking oil and 1 cup parmesan cheese. Toss together until cheese melts. Sprinkle last ¼ cup parmesan on top of the dish and serve.

GARLICKY KALE AND MUSHROOM PASTA

Steps:

• Cook pasta according to package instructions. Drain and reserve about 1 cup of pasta water.
• Meanwhile heat the oil in a skillet and add the shallots and garlic, cook until fragrant.
• Add the mushrooms and sauté for about 5 minutes until it softens and start to turn golden brow. Season mushrooms with salt and peper.
• Add chopped kale and toss to a gentle sauté (about 3 minutes) until leaves start to wilt but maintain it's shape.
• Transfer veggies to pasta bowl. Add reserved pasta water and toss to combine. Season with red pepper flakes and parmigiano cheese

KALE AND ROASTED MUSHROOM PASTA

Steps:

• Preheat the oven to 400 degrees F.

KALE MUSHROOM PASTA

Steps:

• Bring a large pot of water to a boil.
• While the water is coming up to a boil, chop the onions, garlic, slice the mushrooms, destem and chop the kale and cut the tomatoes in half.
• In a bowl combine the creamy balsamic sauce ingredients in a bowl. Stir well to combine.
• When the water comes up to a boil, add the pasta to the pot. For chickpea pasta, cook the pasta one minute less than indicated on the box.
• Preheat a large skillet over medium heat. When the skillet is preheated spray with olive oil or avocado oil and add the chopped onion. Cook 3 minutes.
• After 3 minutes, add the garlic to the saute pan and cook 1 minute.
• Push the onions and garlic to the side and add the sliced mushrooms. Cook 5-7 minutes. After 5 minutes, you can stir in the onions and garlic.
• Sprinkle the mushrooms with salt, add chopped kale and stir well. Turn off the heat and allow the kale to wilt.
• Before draining the pasta, reserve about 1/2 cup of cooking liquid.
• Drain the pasta and add it directly to the skillet with the veggies. Pour the balsamic sauce over top and add the sliced tomatoes. Stir well.

ROASTED PORTOBELLOS WITH KALE

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.