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Creamy Portobello Mushroom & Kale Pasta

Creamy Portobello Mushroom & Kale Pasta Recipe

Portobello mushrooms are great in this meatless pasta, as they give a rich umami taste and a ‘meaty’ feel. However, you can substitute them with any favourite mushrooms (such as maitake, button and cremini), or a medley mushroom mix, with great results.

Check out the ingredients and step-by-step photos on the previous page.



  • 50g kale leaves
  • 2 servings (about 80g) pasta (I use angel hair)

Creamy Portobello Mushroom Sauce:

  • 50g chopped onions
  • 1/2 tbsp olive oil
  • 150g portobello mushrooms (black gills removed) coarsely cut or torn to large chunks
  • 1 tsp dried Italian seasoning (or any favourite dried herbs blend)
  • 1/4 tsp garlic salt
  • 20g unsalted butter
  • 100g cooking cream
  • 200ml kale cooking water
  • 1 tsp soup granules (I used dashi powdermushroom powder) to taste; see note below


  1. Make creamy portobello mushroom sauce. In a large pan, sauté onion in olive oil until softened. Add mushrooms, Italian seasoning, garlic salt and butter. Cook  briefly until the mushrooms start to soften. Then add a small splash of kale cooking water, cover with lid and let the contents steam for a few minutes so that the mushrooms are tender. Add cream, 200ml kale cooking water, and soup granules (dashi powder + mushroom powder), stirring well to mix. Check out the detailed step-by-step photos in this recipe.
  2. Blanch kale. While the mushrooms are steaming, bring a large pot of water to boil. Add kale and blanch for 5 minutes. Do not discard the kale cooking water.
  3. Add blanched kale to the creamy mushroom sauce in the pan and simmer down the sauce a little.
  4. Cook pasta. Add 1 tsp salt to the pot of kale cooking (top up more water if needed) and reboil. Add pasta and cook until al dente.
  5. Add cooked pasta to the mushroom sauce followed by kale/pasta cooking water, 1 ladle at a time, until the pasta is well mixed and the desired creamy consistency is reached. Serve immediately.

Cooking Notes:

  1. You can use any favourite soup granules – such as chicken consommé powder, or replace the liquids with a rich tetra-pan soup stock (vegetable/mushroom/chicken). I find that the mix of dashi and mushroom powder provided a depth of natural umani depth that is perfect in a meatless dish.
  2. If you prefer a more lightweight creamy sauce, add more kale/pasta cooking water to reduce the thickness of the creamy sauce.
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2 comments on “Creamy Portobello Mushroom & Kale Pasta”

  1. It looks like a perfectly healthy and delicious meal!

  2. I do the same too! To boil the pasta in the water that blanch the veggie (like kale, spinach) ;p

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