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.
Related Recipe:
- Creamy Mushroom & Kale (serve with rice or bread)
Goes well with:
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
- Make the creamy mushrooms sauce in a large pan.
- In a large pot of boiling water, blanch kale for 5 minutes. Do not discard the kale cooking water.
- Add blanched kale to the creamy mushroom pan, simmer the sauce down a little and it is done!
- In the same pot used to blanch the kale, add salt and reboil the water. Cook pasta until al dente.
- Add cooked pasta directly to the creamy mushroom sauce. Then add pasta cooking water to bind the sauce together.
- Serve and enjoy.
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.
Ingredients:
- 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 powder + mushroom powder) to taste; see note below
Directions:
- 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.
- 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.
- Add blanched kale to the creamy mushroom sauce in the pan and simmer down the sauce a little.
- 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.
- 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:
- 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.
- If you prefer a more lightweight creamy sauce, add more kale/pasta cooking water to reduce the thickness of the creamy sauce.