Kale and mushroom pasta seasoned with soy sauce, garlic and fiery ginger. This easy vegan pasta dish is one of our favourite 15 minute meals!
Are you longing for a comforting dinner that's quick and easy to make? How about a cosy and warming meal that's made with simple ingredients. This vegan mushroom kale pasta is what you need!
This Asian inspired recipe makes a refreshing change from creamy pasta dishes. It's got a simple method that makes it perfect for an easy weeknight dinner. It's also easy to adapt to what you have in the fridge!
Ingredient tips
Here's what you'll need to make this easy recipe for kale mushroom pasta:
- Mushrooms - we mostly use cremini / white button mushrooms.
- Onion - white or red, whatever you have works.
- Garlic - for that delicious garlicky mushroom flavour.
- Ginger - this surprising addition adds a fiery and warming twist!
- Soy sauce - we use this organic brand that tastes amazing.
- Kale - You can use any variety, curly kale, dinosaur kale / cavalo nero, even baby kale. Remove any thick or tough stems before chopping.
- Pasta of your choice.
- And some black pepper.
Benefits
Kale is absolutely packed with nutrients - so many so that it's known for being a superfood. It's high in Vitamin K and Vitamin A. Kale also has high levels of iron and calcium, so it's awesome for vegans. I don't know about you, but we also find that kale is our favourite leafy green veg because of its taste too.
Did you know that mushrooms are a vegan source of Vitamin D? You can even boost the amount they contain by leaving them in a light, sunny spot.
In the winter months with the lack of sunshine, it can be hard to get enough for people to get enough Vitamin D. So mushrooms can be a great boost for more Vitamin D in your diet.
Finally, ginger has been long used for its health benefits - to relieve pain, soothe digestion and reduce inflammation. Its fiery flavour has a warming effect and adds a fresh zing to the dish.
Variations
You can use any type of pasta for this recipe. Here, we've used vegan penne as that's what we can get at our local zero waste shop. But you can use your favourite kind pasta or whatever you have on hand. Wholemeal pasta works really well and it's also great with noodles!
For gluten free alternatives you can use brown rice pasta, or chickpea pasta for a protein boost! Make sure to use tamari sauce instead of soy sauce to make it gluten-free.
You can substitute another green veg for the kale. For example, chard, spinach or pak choy, can be used. They do cook down quicker than kale so take care not to overcook them. Tenderstem broccoli or thin asparagus spears are also delicious!
A teaspoon of chilli or red pepper flakes can be a great way to add some heat if you like a bit of spice!
As a garnish, we sometimes use our vegan parmesan cheese. Sesame seeds or cashew nuts that have been toasted in a dry skillet are lovely too!
More delicious kale and mushroom recipes
Have you got leftover kale? One of our top ways to cook kale is to simply saute it in a large skillet with olive oil on medium high heat and then toss in a dash of soya sauce and lemon juice. The flavours go so well together!
You can learn more about What Goes Well with Kale in our guide.
We think you'll also love our:
Butternut Squash Curry with Kale - this is the perfect balance of spicy and creamy
Kale Apple Salad - a really delicious way to eat raw kale
Vegan Mushroom Pate (great to serve at parties)
And our Easy Vegan Mushroom Soup - ready in just 15 minutes!
📖 Recipe
Kale & Mushroom Pasta
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2.5 cups (200 g) mushrooms sliced
- 4 cm ginger grated
- 2 cloves garlic sliced
- 2 tbsp soy sauce
- 1.5 cups (100 g) kale or cavalo nero thick stems removed and roughly chopped
- 1.5 cups (150 g) pasta or noodles
- ground black pepper to taste
Instructions
- Bring a large pot of salted water to the boil, add your pasta and cook according to the package directions, or until al dente.
- In the meantime, heat up the olive oil in a large frying pan and add the onion.
- Fry for a couple of minutes until the onion is soft and translucent, then add the mushrooms, ginger and garlic, and stir.
- Add the soy sauce and continue to cook on medium heat until the mushrooms are cooked down and have shrunk in size.
- Next, stir in the kale and cook for a couple of minutes, or until it has wilted down but still looks fresh and green.
- Finally, stir in the cooked and drained pasta, and serve with ground black pepper to add to taste.
Notes
Nutrition
This information is calculated per serving and is an estimate only.
Helen says
Thanks for this recipe, easy, quick and tasty. Great way to use leftovers, as always have mushrooms and greens, used tenderstem broccoli. Lovely to have a pasta recipe that is different. First recipe we've tried from your site will definitely be trying a lot more.
Sophie and Paul says
Thanks so much for your lovely feedback Helen. We're really happy you enjoyed this easy recipe! You might also like to try our Red Pepper and Tomato Sauce which goes great with pasta too. Happy cooking 🙂
Lynne says
Excellent and easy to make dish one of our family’s favourite 😍
Sophie and Paul says
Thanks, Lynne! so glad you found our recipe! 🙂
Jamie says
Made it last night with Banza chickpea pasta--very tasty!
I'll try this again with other stuff (like broccoli or asparagus).
Sophie and Paul says
Glad you enjoyed it Jamie! Great idea to use chickpea pasta. And yes, it will work great with other green veggies too. Happy cooking, Sophie and Paul
CHP says
Hey guys, how are you? Hopefully safe and sound. New year, new hopes, new dreams.
Thanks for the recipe. We love pasta. We love mushrooms. We love kale. We love ginger. So this is made for us! So healthy!
Looking forward for more exciting stuff from you!
http://www.canthumanproperly.com