GARLICKY KALE AND MUSHROOM PASTA
This light, flavorful, and Garlicky Kale & Mushroom Pasta is ready to eat in just 25 minutes! Made with a handful of nourishing ingredients, you can count on this simple vegetarian recipe for your next Meatless Monday.
Provided by Silvia Dunnirvine
Categories Dinner Main Course Pasta
Time 25m
Number Of Ingredients 10
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
Nutrition Facts : Calories 300 kcal, Carbohydrate 48 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 92 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE
Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.
Provided by The New York Times
Categories dinner, lunch, quick
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 27 grams, Carbohydrate 106 grams, Fat 49 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1253 milligrams, Sugar 10 grams, TransFat 0 grams
KALE AND ROASTED MUSHROOM PASTA
A warm, comforting bowl of fall flavors to hug your soul.
Provided by Michele Becci
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
CREAMY KALE & MUSHROOM CHICKEN PASTA
Creamy Kale & Mushroom Chicken Pasta tastes like grown up mac and cheese. Elegant, yet super easy!
Provided by Iowa Girl Eats
Categories 30 minute meal, entree, pasta
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside
- Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
- Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
- Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
LEMON GARLIC KALE PASTA
Lemon Garlic Kale Pasta. Pasta, Kale, Mushroom, peas tossed in a buttery lemon garlic sauce and topped with Parmesan. This one-pan delicious dinner is easy and quick to make
Provided by Subhasmita
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Clean Kale under running water. Remove the stems. Chop them roughly. Sprinkle little salt. Toss well and let it rest while preparing other vegetables.
- Clean mushrooms and cut them into half.
- In a big pot bring water to a boil. Salt generously. Add the pasta and cook it al dente.
- While the pasta is getting cooked, In a pan heat butter and with little olive oil.
- When the pan is hot, add sliced mushrooms. Saute until the mushrooms have softened and start browning around the edges.
- Add minced garlic. Fry for 30 seconds. Stir in peas.
- Squeeze the chopped kale well and add to the pan. Saute until kale has wilted and the colour has changed to deep green colour. About 5-6 minutes.
- Add drained pasta to the pan. Add lemon juice, Italian seasoning, chilli flakes, salt, pepper and 1/2 cup (more if required) of reserved pasta water.
- Toss everything until the sauce coats the pasta and the veggies well.
- Take the pan off the stove. Grated parmesan cheese. Mix everything well.
- Serve with more grated parmesan cheese on top.
Nutrition Facts : ServingSize 100 gram, Calories 687 kcal, Carbohydrate 101 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 137 mg, Sodium 508 mg, Fiber 6 g, Sugar 5 g
MUSHROOM & KALE PASTA
I have been trying to include more kale into our diet, but I didn't have many recipes. I had a bit of chorizo in the fridge and some leftover mushrooms and "winged" it. My boys (9, 10, & 13) loved it so much, I realized I'd better write it down so I don't forget. I used portabello mushrooms and penne pasta. Next time I may add some cannelini beans for fun.
Provided by Ezri_B
Categories Weeknight
Time 30m
Yield 6-8 main dish servings, 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 499.4, Fat 18.8, SaturatedFat 11, Cholesterol 46.4, Sodium 147.9, Carbohydrate 69.4, Fiber 4.9, Sugar 3.7, Protein 15.4
CAVATAPPI WITH SAUSAGE, KALE AND MUSHROOMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Season with salt.
- In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
- Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
- Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
- Divide between bowls and garnish with the remaining cheese.
CREAMY MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
- Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
- Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
- Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
- Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
- Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams
More about "mushroom kale pasta food"
KALE PASTA WITH MUSHROOMS AND PINE NUTS - OUR SALTY …
From oursaltykitchen.com
Reviews 1Category PastaCuisine AmericanTotal Time 30 mins
- In a large stock pot, bring 4-6 quarts of water to a boil. Add 2 tbsp kosher salt and boil the pasta according to package instructions. While the pasta water is coming to a boil and the pasta cooks, prepare the vegetables and pan sauce.
- Place a large, heavy bottomed skillet (like cast iron) over medium high heat. Add the butter and avocado oil and heat until the butter foams and subsides.
- Add about a third of the mushrooms to the pan and toss to coat in the fat. Saute the mushrooms, undisturbed, until browned and crispy. Flip and saute on the other side.
- Once the first batch is finished, push the mushrooms to the edges of the pan, add a bit more fat if the pan is dry, add the next batch of mushrooms, and repeat the sautéing process. Continue until all the mushrooms are sautéd, 15-20 minutes.
CREAMY MUSHROOM PASTA BAKE WITH KALE - THE LAST FOOD …
From thelastfoodblog.com
5/5 (12)Total Time 1 hr 20 minsCategory DinnerCalories 644 per serving
- Heat a tablespoon of oil in a large saute pan, add the chopped onion and cook over medium heat until the onions are soft, about 10 minutes.Add a tablespoon of butter to the pan once it has melted add the mushrooms, thyme and salt. Cook for about 5 minutes or until the mushrooms release their juices. Stir once or twice.
- Next, add the garlic and the kale, stir well and cook until the kale wilts slightly, for about 5 minutes. Set aside and keep warm by popping a lid on the pan.Cook the pasta according to the instructions on the packet minus 5 minutes.
- Melt 50g or ¼ cup of butter in a saucepan, add the 50g or ⅓ of a cup of plain(all-purpose flour) and stir well. Cook for two minutes then start slowly adding the milk. Use a whisk to prevent lumps forming. Keep whisking until you have a thick creamy sauce. Once the sauce is thick and creamy stir in ½ a tablespoon of dijon mustard.Season the sauce with ¼ teaspoon of fine sea salt and freshly ground black pepper.Bring the sauce to the boil then remove from the heat.Stir in 45g or ½ a cup of finely grated pecorino cheese.Set aside until you are ready to use it.
MUSHROOM KALE PASTA - EASY 30 MINUTE DINNER RECIPE
From andianne.com
Servings 4Total Time 22 minsCategory Dinner, Main CourseCalories 338 per serving
- 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.
CREAMY CHICKEN FETTUCCINE WITH MUSHROOMS AND KALE RECIPE ...
From foodandwine.com
Servings 2Total Time 40 minsCategory Pasta + Noodles
- Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover and cook for 8 minutes. Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
- Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
- In a large frying pan, heat the remaining 1/4 cup of extra-virgin olive oil over medium high heat. Add the onion and cook for 5 minutes, or until it just starts to brown. Add the garlic and cook for 30 seconds. Add the mushrooms and cook until they are soft and browned, about 10 minutes. Add the kale and cook for 1 minute, until it starts to wilt.
- Add the pasta and the shredded chicken to the pan and toss to coat. Remove the pan from the heat and stir in the heavy cream, if using, and the Parmigiano-Reggiano cheese. Season generously with sea salt and freshly ground pepper.
CREAMY LEMON MUSHROOM KALE LINGUINE PASTA - MY FOOD …
From myfoodstory.com
Reviews 15Category Main CourseCuisine American, ItalianTotal Time 35 mins
- In a pan, add a tablespoon of butter, a teaspoon of olive oil and the minced garlic. Saute the garlic while the butter heats up till fragrant and add the mushrooms. Saute the mushrooms on medium high heat for 5-6 minutes till golden brown. Remove from the pan and set aside.
- Add remaining butter and flour to the pan. Cook the flour for a minute or so to cook out the raw flour taste. Slowly add milk in a steady stream while mixing continuously till no lumps exist. Keep whisking while the mixture thickens and comes to a simmer.
- Add the kale, mushrooms, lime zest, italian seasoning, salt and pepper. Cook the kale for a minute or two till it wilts and toss in the pasta. Add some more water or milk if the sauce is too thin. Serve hot.
WEEKNIGHT MUSHROOM AND KALE PASTA ⋆ 100 DAYS OF REAL …
From 100daysofrealfood.com
4.9/5 (30)Total Time 20 minsCategory DinnerCalories 492 per serving
- In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).
- In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.
- Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).
GARLICKY MUSHROOM + KALE WITH LINGUINE - THE SIMPLE …
From simple-veganista.com
5/5 (4)Total Time 30 minsCategory PastaCalories 452 per serving
- Saute Veggies: In same pot, heat olive oil over medium heat, add onions and cook 4 minutes, add garlic, mushrooms and herbs, optional red pepper flakes, salt and pepper, cook over medium heat until mushrooms start to release moisture, about 4 – 5 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale).
- Combine: Add the pasta to the mushroom mix, add broth, mix well and continue to cook until broth is just warmed.
- Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper and a squeeze of lemon for brightness.
CHICKEN, MUSHROOM AND KALE CANNELLONI | TESCO REAL FOOD
From realfood.tesco.com
5/5 (29)Category DinnerCuisine ItalianTotal Time 50 mins
KALE AND MUSHROOM CARBONARA | TESCO REAL FOOD
From realfood.tesco.com
4/5 (20)Total Time 30 minsCategory DinnerCalories 667 per serving
CAVATELLI PASTA WITH MUSHROOMS KALE AND TOPPED WITH A SOFT ...
From staging.reluctantgourmet.com
Cuisine ItalianCategory Main CourseServings 4Total Time 40 mins
- Heat up a large pot of water with a couple of teaspoons of salt added to cook the pasta in. Also heat up a saucepan big enough to hold 4 eggs with lightly salted water.
KALE & MUSHROOM PASTA WITH GINGER - VEGAN ON BOARD
From veganonboard.com
Ratings 5Calories 426 per servingCategory Main Course
- Add the soy sauce and continue to cook on medium heat until the mushrooms are cooked down (and have shrunk in size).
CREAMY VEGAN MUSHROOM SOUP WITH KALE & ZENB ELBOWS PASTA
From zenb.com
Servings 8Calories 200 per serving
- Heat oil in large pot on medium-high heat. Add onion; cook 3-5 minutes stirring frequently, until tender-crisp. Add mushrooms and garlic; cook 5-7 minutes until softened and most liquid is evaporated. Add kale and season with thyme, salt & pepper. Cook 2-3 minutes or until kale is wilted.
- Add broth, water, cashew milk and pasta to pot; bring mixture to a boil. Reduce heat to medium-low; cover and simmer 11-13 minutes or until pasta is tender.
ITALIAN SAUSAGE, KALE AND MUSHROOM PASTA RECIPE - RECIPES.NET
From recipes.net
Cuisine ItalianCategory PastaServings 8Total Time 30 mins
- Cook pasta in a large stockpot of generously-salted boiling water al dente according to package instructions. Reserve about 1⁄4 cup of pasta water on the side for later.
- Add the Italian sausage and sauté, flipping and stirring occasionally, until the sausage is browned and crispy on both sides.
CREAMY CAULIFLOWER, MUSHROOM & KALE PASTA BAKE {VEGAN ...
From topwithcinnamon.com
4.4/5 (101)Estimated Reading Time 5 minsCategory PastaTotal Time 1 hr
- Bring a medium pot of salted water to the boil. Add the cauliflower and potato. Bring back up to the boil over a high heat then turn the heat down to simmer – leave to cook for 8 minutes until the cauliflower and potato are soft. Use a slotted spoon to remove the cauliflower and potato from the water to a large jug or bowl – set aside for later and keep the pot of water on the stove.
- Add the pasta to the pot of water and bring back up to the boil (add more water to the pot if needed to cover the pasta). Once boiling, turn the heat down to simmer and leave the pasta to cook for 5 minutes until only just barely cooked on the outside with an uncooked centre. Drain the pasta and rinse it under cold water in a colander. Set aside in the colander for later. Return the pot to the stove.
- Add 2 tbsp of olive oil to the pot along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Combine the milk and stock together in a jug – gradually mix this liquid into the flour-oil paste in the pot, stirring in between additions until smooth. Once all the liquid has been added, bring the mixture to a simmer over a medium-low heat and let it cook for 2 minutes – it won’t be very thick right now but don’t worry!
- Pour the hot contents of the pot and the tablespoon of mustard into the jug/bowl containing the cauliflower and potato. Blend using a hand blender until completely smooth and thick. Season to taste with salt and black pepper. Set the sauce aside.
HEALTHY KALE SQUASH MUSHROOM PASTA • TWO PURPLE FIGS
From twopurplefigs.com
5/5 (11)Total Time 30 minsCategory Dinner, Lunch, Main DishCalories 634 per serving
- Preheat the oven to 375 degrees F. Using a vegetable peeler, peel the squash and keep peeling the flesh to make the ribbons. Don’t worry if they’re not all the same size.
- Spread the squash ribbons on a parchment lined baking sheet and season them with a pinch of salt and drizzle the olive. Roast them for about 10 minutes, they shouldn’t be too soft as they will cook a bit more in the sauce.
SAUTéED KALE WITH MUSHROOMS AND TOMATOES - AN EASY ...
From thelifejolie.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 25 mins
- Sprinkle with a bit of salt and pepper to taste and saute stirring frequently for 5 minutes until they are sweating but not browning.
- Add mushrooms, season with salt and pepper and allow them to brown 3-4 more minutes stirring often.
- Add greens to the pan and season liberally with salt, pepper, garlic powder and crushed red pepper. Mix everything together and allow the greens to cook down for 3-5 minutes, turning them periodically.
KALE MUSHROOM PASTA - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
From zardyplants.com
Cuisine AmericanTotal Time 15 minsCategory EntreeCalories 423 per serving
- Start the water boiling for the pasta. Cook pasta according to package directions. Drain when finished.
- Add the garlic to a large nonstick skillet heated over medium high heat. Stir frequently for a minute or two, adding just a teaspoon or two of water if it starts to stick.
- Add the mushrooms and kale to the pot at the same time. Cover and cook for 3-4 minutes, stirring occassionally. Then cook uncovered for 2-5 minutes, until the kale is as soft as is desired. Lower heat to medium, add beans and herbs, cook 1 more minute.
- Add the cooked pasta, coconut milk, lemon, and salt and pepper and give it a good stir. Now add the artichoke hearts and give it a gentle stir for 30 or so seconds. Done!
BROCCOLI RABE, MUSHROOM AND KALE PASTA CASSEROLE WITH ...
From hipfoodiemom.com
Reviews 11Category MainCuisine CasseroleEstimated Reading Time 5 mins
- In a pot of salted boiling water, cook the pasta to al dente, according to package directions. Drain and set aside.
- Preheat the oven to 350°. In a large, deep pan, heat the olive oil. Add the mushrooms, garlic and onions and cook/sauté over moderate heat, stirring occasionally, until softened for about 5-6 minutes. Season with salt and pepper. Drain if needed and set aside.
- In a separate non-stick pan, heat 2 tablespoons of Country Crock and cook the kale and the broccoli rabe for about 5 minutes or until softened a bit. Season with salt and pepper. Drain if needed and set aside.
- Using the same pot you cooked the pasta in, add all of the cooked vegetables, cooked chicken, pasta noodles, marinara sauce, heavy cream, fontal cheese and 1-2 tablespoons of Country Crock. Mix well.
PASTA WITH ITALIAN SAUSAGE, KALE AND MUSHROOMS - GIMME ...
From gimmesomeoven.com
Reviews 41Estimated Reading Time 5 minsServings 6-8Total Time 30 mins
- Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then reserve about 1/4 cup of pasta water on the side for later. Drain the pasta, and set it aside.
- Meanwhile, as the pasta water is heating and the pasta is cooking, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add the Italian sausage and sauté, flipping and stirring occasionally, until the sausage is browned and crispy on both sides. Transfer the sausage to a separate plate with a slotted spoon, and set aside.
- Add the remaining 2 tablespoons oil to the pan (or add less oil if you’re using traditional sausage that left behind grease after cooking), and add the mushrooms. Sauté for 3 minutes, stirring occasionally, until browned. Then add in the kale and garlic, and sauté for 3-4 minutes more, stirring occasionally, until the garlic is fragrant and the kale is softened. Add in the white wine and crushed red pepper flakes, and stir to combine. Simmer for 1 minute.
- Combine the cooked pasta with the mushroom mixture and sausage, and toss to combine. Stir in some of the reserved pasta water if you’d like a slightly more saucy pasta.
KALE AND MUSHROOM STROGANOFF RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (22)Total Time 50 minsCategory Dinner, Main DishCalories 545 per serving
- Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl) and coarsely chop.
ZENB PENNE WITH BRAISED TUSCAN KALE & OYSTER MUSHROOMS
From zenb.com
Servings 4Calories 460 per servingCategory Entree
- Meanwhile, heat oil in large pot on medium-high heat. Add shallots, garlic and thyme; cook 2-3 minutes, stirring constantly until translucent. Add mushrooms, salt & pepper; cook 4-6 minutes or until most liquid is evaporated.
- Reduce heat to medium; add kale and stock. Bring mixture to a boil, scraping up browned bits from bottom of pan. Reduce heat to low; cover. Simmer 8-10 minutes, stirring occasionally until kale is wilted and tender. Stir in pasta and soy sauce; cook 1-2 minutes until pasta is tender. Remove pot from heat; add remaining ingredients. Mix gently until cheese is melted and well combined.
CREAMY VEGAN PASTA MUSHROOM KALE WALNUT NOODLES RECIPE
From gratefulgrazer.com
3.9/5 (17)Category Dinner, EntreeServings 4Total Time 1 hr
- Add oil to a large, hot skillet with raised edges (you may also use a Dutch oven). Stir in garlic and shallot and cook until shallot is translucent, about 3 minutes. Stir in mushrooms and kale and cook 5 minutes, stirring often, or until tender. Stir in almond milk, broth, basil, oregano, crushed rosemary, crushed red pepper (if using), and salt and pepper. Bring to a boil, and then reduce heat to medium. Cook uncovered, stirring occasionally, for 25 minutes, or until most of the liquid is absorbed.
- In the meantime, bring a large pot of water to a boil. Add pasta and salt and cook 4 minutes, or until very al dente. Drain (do not run under water) and set aside.
- Increase heat of sauce mixture to high and stir in cooked pasta. Top with walnuts and parsley (if using) and serve.
MUSHROOM, KALE AND WALNUT PESTO PASTA - MIDWEEK MEAL IDEAS
From goodhousekeeping.com
Servings 4Total Time 25 minsEstimated Reading Time 1 min
- Put the kale, walnuts, 2tbsp of the olive oil, cheese, lemon juice and honey into a food processor.
- Pulse until smooth and season to taste. Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to packet instructions.
- Heat the remaining oil and fry the mushrooms and garlic together until golden and cooked through.
CREAMY TOMATO PASTA WITH MUSHROOMS AND KALE - BEST OF VEGAN
From bestofvegan.com
Servings 2Estimated Reading Time 40 secs
- Meanwhile, add the onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until the mushrooms soften.
- Then, add the cherry tomatoes, canned tomatoes, coconut milk, Tamari, smoked paprika, onion salt and cumin.
- Cook, stirring frequently, on a low-medium heat for around 3-4 minutes, then stir in the cooked pasta, kidney beans and kale and cook until the kale wilts (around 2 minutes).
MUSHROOM AND KALE PESTO PASTA WITH TOASTED HAZELNUTS ...
From sharethepasta.org
Servings 4Total Time 30 minsEstimated Reading Time 40 secsCalories 316 per serving
- In food processor, combine kale, 2 tbsp olive oil, 3 tbsp water, lemon juice, 2 tbsp Parmesan cheese, garlic and pepper; purée until smooth. Set aside.
- Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook mushrooms and salt for 5 to 8 minutes or until golden brown and tender. Add pasta, reserved cooking liquid and kale pesto to skillet; toss until well coated.
CHICKPEA PASTA WITH MUSHROOMS & KALE RECIPE | EATINGWELL
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5/5 (1)Total Time 30 minsCategory Healthy Vegetarian Pasta RecipesCalories 340 per serving
CREAMY MUSHROOM AND KALE PASTA - TASTING WITH TINA
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