If you're looking for an easy vegetarian pasta don't pass up this recipe with fresh vegetables, crunch from toasted almonds, and a light but creamy tomato-based sauce!
This is truly an easy vegetable pasta. Kale and mushrooms make such a great combination, and almonds are a must for a crunchy addition! Sometimes I just want a break from adding meat to meals. That, or I don't defrost meat in time for dinner...usually the latter. This lighter dish is a great option for any night of the week.
A sauce can make or break a pasta recipe. This sauce is a perfect blend of creamy and light but packed with flavor. Although it looks like a minimal amount of sauce for the pasta it will be plenty for the entire recipe. If you prefer extra sauce you can always double it!
I chose the ingredients for this pasta based on what was in my fridge. Mushrooms had to be used, and I had leftover toasted almonds from the day before. Whenever making a pasta just take a look at what's in your fridge and get creative! Use this sauce as a base and change up the vegetables as you wish.
Parrano cheese and ground red pepper made for perfect toppings for this dish. You could try a parmesan but the depth the Parrano is much more than you'll get with a parmesan.
I freshly grind red peppers which leads to a fine texture. I like this because it's more evenly distributed throughout the dish, but be careful with how much you add because it's more concentrated!
Easy Mushroom and Kale Pasta
If you’re looking for an easy vegetarian pasta don’t pass up this recipe with fresh vegetables, crunch from toasted almonds, and a light but creamy tomato-based sauce!
- Just under 5 oz. raw Linguine noodles (equal to 3 cups cooked noodles)
For the Sauteed vegetables
- ⅓ cup chopped curly parsley
- 2 cups chopped curly kale
- 3 cups sliced baby bella mushrooms
- ⅓ cup chopped toasted almonds (equals about ⅓ cup raw almonds)
- ¼ cup water
For the Sauce
- 1 cup no salt crushed tomatoes
- ½ cup whole milk (*see note for vegetarian)
- 2 tablespoon diced garlic (about 4 large cloves)
- 1 cup diced yellow onion
- 1 teaspoon dried basil
- ¼ teaspoon sea salt
- freshly ground pepper to taste
- ½ teaspoon garlic powder
- 2 teaspoon freshly squeezed lemon juice
- 2 tablespoon olive oil
- Optional toppings: shredded Parrano cheese and crushed red pepper. (**See note for vegetarian)
Cook noodles in a medium-sized saucepan as directed on package or until el dente. Once done, rinse with cold water to stop the cook and set aside.
Preheat oven to 400℉.
Toast the Almonds
Chop about ⅓ cup almonds into slivers. Spread them out evenly on a baking sheet covered in parchment paper. Bake for about 5- 6 minutes. Set aside.
Make the Sauce
In a small saucepan add 2 tablespoon olive oil and heat to medium-low.
Once hot, add onion and garlic and sauté for 10 minutes or until onions are translucent. Stir occasionally.
While sautéing, in a medium-sized bowl, combine remaining ingredients for the sauce.
After 10 minutes of sautéing add the remaining sauce ingredients to your saucepan and continue cooking with lid on for another 5 minutes or until it reaches a low boil. Decrease to low for about 5 minutes then turn off.
Sauté the vegetables
In a large skillet add 2 tablespoon olive oil and heat to medium-low.
Once hot, add mushrooms, kale, and parsley and sauté for about 5 minutes.
Add ¼ cups water to the skillet and continue cooking for another 5 minutes. Add in toasted slivered almonds and combine. Turn off heat.
Combine All
In a large mixing bowl combine 3 cups of noodles, the vegetables and the sauce and combine gently. Top with shredded cheese and crushed red pepper for heat.
*If you're a vegetarian who doesn't drink milk, you can use a dairy free milk such as oat milk or almond milk.
**Parrano cheese is usually made with vegetable rennet, making it vegetarian friendly!
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