Creamy Portobello Mushroom & Kale Pasta

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This creamy portobello mushroom & kale pasta is an easy weekday night dinner that can be made in under 30 minutes. It’s an extension of my creamy mushroom & kale recipe, where I added pasta (boiled in the same water that cooks the kale) to make a filling one-dish meal. Portobello mushrooms are great in this meatless pasta, as they give a rich umami depth and a ‘meaty’ feel. You can substitute the portobello mushrooms with any favourite mushrooms (such as maitake, button and cremini), or a medley mushroom mix.

Related Recipe:

• Creamy Mushroom & Kale (serve with rice or bread)

Goes well with:

• Sautéed Salad Mix
• Sautéed Prosciutto Cabbage
• Avocado Vegetable Smoothie

See Also:

• Avocado Pasta Recipe
• 10-Minute Heirloom Tomato Salad
• Mushroom Margherita Mini Pizza
• More Meatless Recipes

INGREDIENTS

• Main ingredients 1-4 (pictured): portobello mushrooms, kale leaves, cooking cream and pasta (angel hair).
• Others: soup granules (mushroom powder & dashi powder), garlic salt, dried herbs (Italian seasoning), onion, olive oil and butter.

STEP-BY-STEP PHOTOS

1. Make the creamy mushrooms sauce in a large pan.
2. In a large pot of boiling water, blanch kale for 5 minutes. Do not discard the kale cooking water.
3. Add blanched kale to the creamy mushroom pan, simmer the sauce down a little and it is done!
4. In the same pot used to blanch the kale, add salt and reboil the water. Cook pasta until al dente.
5. Add cooked pasta directly to the creamy mushroom sauce. Then add pasta cooking water to bind the sauce together.
6. Serve and enjoy.