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!
Ingredients
- 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
Instructions
- 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.
Notes
*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!
Tried this recipe?Let us know how it was!