Creamy Mushroom and Kale Pasta
Serves 2 (about 2 cups or 480 ml per serving) | Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
For the creamy mushroom sauce:
- 1 tsp olive oil
- 4 oz (113 g) crimini mushrooms, chopped
- 1/4 cup (30 g) raw cashews, soaked for 4 hrs*
- 1/3 cup (80 ml) water
- 1 1/2 tsp nutritional yeast (optional)
- 1 Tbsp lemon juice (about 1/2 fresh lemon)
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
For the pasta:
- 4 oz (113 g) dry whole-wheat or gluten-free penne pasta
- 1 Tbsp olive oil
- 4 oz (113 g) crimini mushrooms, sliced
- 1/4 medium yellow or white onion, chopped
- 2 garlic cloves, minced
- 3 cups (72 g) tightly packed chopped kale (stems removed)
- 1/4 tsp salt
- Black pepper, to taste
- 1/8 tsp red pepper flakes (optional)
- 1 tsp tamari
- Read through recipe and put all ingredients in your work area before starting your prep.
- To make the creamy mushroom sauce, heat oil over medium heat in a large saucepan. Add 4 oz mushrooms and sauté until tender, about 5 minutes. Remove from heat and let cool.
- In a high-speed blender, add cashews (see nut soak note below), cooked mushrooms, water, nutritional yeast (if using), lemon juice, mustard and salt. Blend until completely smooth and creamy, about 2 minutes.
- Prepare pasta according to package directions.
- While pasta is cooking, heat oil over medium heat in a large saucepan. Add 4 oz mushrooms and onion and sauté until mushrooms are tender and onion is translucent, about 5 minutes. Add garlic, kale, salt, black pepper, red pepper flakes (if using) and tamari, and sauté an additional 3 minutes, or until kale is wilted and tender.
- Pour creamy mushroom sauce into kale-mushroom mixture and heat over low, or until heated through and sauce is slightly thickened.
- Add drained, hot pasta to saucepan and gently stir to combine, or until pasta is coated with creamy mushroom sauce. Enjoy immediately.
Simplify this recipe: Use pre-sliced mushrooms, pre-peeled garlic and 3 cups (72 g) tightly packed pre-chopped kale.
Reheating tip: Place a small splash of water in a small pan and add leftover Creamy Mushroom and Kale Pasta. Cook over medium-low heat, stirring frequently, until warmed through, about 2–3 minutes.
*Nut soak note: If you have a high-speed blender, you can skip soaking your cashews. If you don’t have a high-speed blender, you can either soak your cashews in water for 4 hours, or you can do a “quick soak” by covering them with water in a pot and bringing it to a boil. Once the water boils, remove them from the heat and let them sit for an hour.
Make it soy-free: Substitute coconut aminos for the tamari.
Make it nut-free: Substitute raw, shelled pumpkin seeds for the cashews.
Make it nightshade-free: Omit red pepper flakes.
Nutrition info per serving made with whole wheat pasta: 454 calories, 19.5 g total fat, 3 g saturated fat, 3.5 g polyunsaturated fat, 10.8 g monounsaturated fat, 0 mg cholesterol, 813 mg sodium, 872 mg potassium, 61.4 g carbohydrates, 9.2 g fiber, 5.3 g sugar, 17 g protein, 9% calcium, 27% iron
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