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
- 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.
- 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.