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Creamy Portobello Mushroom & Kale Pasta

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.

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Creamy Portobello Mushroom & Kale Pasta Recipe

INGREDIENTS

Creamy Portobello Mushroom & Kale Pasta 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

Creamy Portobello Mushroom & Kale Pasta Steps

  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.

Creamy Portobello Mushroom & Kale Pasta Steps

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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