Kale Mushroom Pasta Recipes

KALE AND ROASTED MUSHROOM PASTA

Steps:

• Preheat the oven to 400 degrees F.

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 MUSHROOM SIDE

Steps:

• Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
• Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE

Steps:

• Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
• Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
• Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.

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.

MUSHROOM & KALE PASTA

Steps:

• In a large pan melt butter and cook onion until translucent.
• Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes.
• Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste.
• Serve over pasta.

KALE AND MUSHROOM STIR-FRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
• Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
• Bake in the preheated oven until soft, about 60 minutes.
• Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
• Remove from heat, stir in Thai peanut sauce, and serve.