Kale & Mushroom Pasta

A simple and easy but super comforting recipe for vegan mushroom and kale pasta with ginger. Ready in 15 minutes, this is the perfect quick food for a cosy meal.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Ingredients

1½ cups (150 g) pasta or noodles
1 tbsp (1 tbsp) olive oil
1 (1) onion diced
2½ cups (200 g) mushrooms sliced
4 cm (4 cm) ginger grated
2 cloves (2 cloves) garlic sliced
2 tbsp (2 tbsp ) soy sauce
1½ cups (100 g) kale or cavalo nero thick stems removed and roughly chopped
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 the olive oil in a large frying pan over medium to medium-high heat. Add the onion and saute for a couple of minutes until the onion is soft and translucent.
Stir in the mushrooms, ginger and garlic. 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 washed and chopped 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

For gluten free: Use gluten free pasta or noodles and gluten free tamari instead of soy sauce.

For variation ideas, see the post.

Nutrition

Scan me

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!