Last minute creamy vegan mushroom and kale pasta
Use the mushrooms and wilty kale in your crisper for this one.
I came home from work early today and immediately threw on my leopard print robe and passed out on the couch. I woke up at 5:30 with a mean craving for mushrooms. It was a long day, but mushrooms were calling (and going bad) in my fridge.
I made this pasta vegan simply because I wanted to and dairy rarely exists in my fridge. But, feel free to add cream to this bad boy or crispy bacon, perhaps a shrimp or two — go nuts (also this does include a nut milk so if you have allergies just use another milk)!
So here’s what you’ll need:
Pasta (linguine, spaghetti) + reserved pasta water!
1 carton (or more) sliced mushrooms (I used cremini)
2 chunky handfuls of kale, chopped (you can use whatever sturdy green you’ve got though)
Olive oil
1 C veggie broth
1/4 C cashew milk
2 tbsp tapioca flour (dissolved completely in water)
2–3 big cloves of garlic, minced
2–3 tbsp sage
Nutritional yeast
Lemon juice
Salt
Here’s what you do:
- Boil a large pot of salty water & cook your pasta very al dente.
2. While that’s happening, over medium heat add mushrooms to a pan with your oil and cook them down until they’re browned and most of the moisture has been cooked out.
3. Add garlic and sage, cook until garlic is nearly brown.
4. Then add your handfuls of kale and stir mixture, salt your veggies!
5. Once kale has wilted and reduced in size, add broth, cashew milk and tapioca mixture. Stir until combined. Turn heat up to medium-high and stir constantly until sauce thickens. Taste & salt if needed.
6. Add a hefty pinch of nutritional yeast, and combine. Reduce heat once sauce has reduced and thickened.
7. Drain pasta, reserve 1/4 cup of pasta water.
8. Add pasta to sauce & combine. Add pasta water and cook until pasta is al dente and sauce has reduced. Plate & squeeze lemon juice over pasta.
9. Eat it.
