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Garlicky Mushroom & Kale + Linguine

This Garlicky Mushroom & Kale with Linguine is a perfect, easy weeknight meal! With just under 10 ingredients, it’s a healthy one-pot pasta dish that’s ready in a cinch!

op down view of bowl with freshly made mushroom and kale pasta with items surrounding.

I just moved to a new home, and as I settle into my new surroundings, quick and easy meals have been a must. There’s always so much to do to get settled and comfy.

I had a few variations of this recipe in mind. Should I make it creamy or brothy? Well, I settled on making a creamy mushroom and kale pasta because it’s comforting and just what I needed.

The recipe is flexible and cooks up fairly fast using one pot. It will be on your table within 35 minutes and I think you’ll enjoy this simple, savory meal as much as I did!

Now without further ado, let’s get on with the good stuff!

top down view of ingredients to make mushroom kale pasta recipe.

Ingredients You’ll Need

This recipe is easily customizable and can be mixed up using different broths, noodles, or herbs.

  • Mushrooms – Baby Bella’s are one of my favorites. I’ve also used them in combination with shiitake. You can use your favorite mushrooms in any combination you like.
  • Kale – I used large-leaf kale, but baby kale is great too. Also, spinach would be delicious!
  • Shallot – Substitute with sliced white or yellow onion as needed.
  • Garlic – Fresh minced is best, but you can use 2 teaspoons of garlic powder if needed.
  • Herbs – I used fresh thyme in this recipe, but dried is great too. Or use herbs de Provence, rosemary, or an Italian blend.
  • Vegetable broth – The mushrooms on their own will give you a savory juice, but I added vegetable broth for extra juiciness. Miso broth would also be a good option, especially if you decide to use udon, soba, or ramen noodles.
  • Creamer – To add creaminess, use my Vegan Cream, Vegan Aioli, canned coconut milk or cream, or Miyoko’s liquid mozzarella (although meant for pizza, I used it here, and it was fabulous!).
  • Pasta – Use your favorite pasta. Here, I’ve used linguine.

For added protein, try using a can of white beans such as cannellini or Great Northern.

top down view of sauteed mushrooms in a white pot with wooden spoon.

Let’s talk mushrooms!

Classified as a vegetable, they actually are not plants at all but belong to the Fungi Kingdom. Not only do they add a hearty texture to your meals, they are full of health benefits.

Crimini, shitake, porcini, white, and portabella mushrooms are widely available all year long. All varieties are rich in vitamins D, B2, and B3. They’re also a good source of minerals such as iron and selenium.

Selenium plays a role in the enzyme function of the liver acting as a detoxifier of certain cancer-causing compounds, and helps to prevent inflammation. Selenium isn’t found in high doses, and sometimes not all, in fruits and vegetables but mushrooms are an excellent plant-based source of this important mineral. Shiitake mushrooms are your best bet for adding this mineral to your diet, with crimini (baby Bella’s) coming in second.

Mushrooms, raw or cooked, should be an integral part of your healthy plant-based diet.

side by side photos of fresh cooked pasta in a colander and cream being added to sauteed veggies.

How To Make Mushroom Kale with Linguine

This recipe is easy as 1 – 2 – 3!

  1. Cook your pasta.
  2. Saute the veggies and add broth and cream.
  3. Mix the veggies with the pasta.

Voila, a delicious bowl of healthy goodness is born!

This garlicky mushroom with kale and pasta makes a great lunch, dinner, or make-ahead meal. It pairs perfectly with Artisan Bread to soak up the juices!

top down view of white pot with freshly made kale and mushroom pasta.

Storage and Reheating

Refrigerator: Store leftovers in an air-tight container in the fridge for 4 – 5 days.  Reheat the soup on the stovetop or in the microwave. This is perfect for meal prep with these glass multi-use containers.

Freezer: I don’t recommend freezing this pasta dish. It’s best fresh or within a few days of making it.

More Cozy Pasta Recipes!

side angle view of bowl with freshly made mushroom and kale pasta.

If you try this easy recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

For all mushroom lovers, this savory creamy one-pot pasta dish with mushrooms and kale is quick, easy, and simply delicious!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Pasta, Entree
  • Method: boil, saute
  • Cuisine: Vegan


  • 12 oz. linguine, or your favorite pasta
  • 2 tablespoons olive oil or 1/4 cup water/broth for oil-free
  • 1 large shallot or 1/2 medium onion, chopped
  • 67 large garlic cloves, chopped
  • 2 lbs. (32 oz.) sliced mushrooms (button, crimini, shitake, porcini, etc.)
  • 1 bunch lacinato kale, stems removed and julienned or 5 oz. package baby kale
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, herbes de Provence, rosemary, or Italian blend
  • pinch of red pepper flakes, optional
  • mineral salt & fresh cracked pepper, to taste
  • 2 cups vegetable or miso broth
  • 1/2 cup vegan cream, aioli, canned coconut milk or cream, or Miyoko’s liquid Mozzarella
  • lemon wedges, to serve (optional)


Pasta: In a large pot, cook pasta according to package, drain in a colander, and set side.

Saute Veggies: In the same pot, heat olive oil over medium heat, add onions, and cook for 4 minutes; add garlic, mushrooms, herbs, optional red pepper flakes, salt, and pepper, and cook over medium heat until mushrooms start to release moisture, about 5 – 6 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale).

Combine: Add the broth and cream, and mix well. Add the pasta, and continue to cook until broth is warmed.

Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper, and a squeeze of lemon for brightness. Serve with Artisan Bread for soaking up the juices.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.


Add a few chopped sun-dried tomatoes for another layer of flavor. It’s delicious!

Use spinach in place of kale if you like.

To add extra protein to this recipe, add a can of cannellini or Great Northern beans, drained and rinsed, to the pot after adding the broth.

You can use any noodles you prefer: bowtie, penne, farfalle, soba, udon, ramen, fettuccine, etc. To make this gluten-free, use rice or quinoa pasta.

Updated: This post was originally published in December 2015 and updated in May 2024 with new photos and helpful tips.

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  1. I was in a really big hurry, so I made it without the pasta. Fast and easy, and the flavor was fantastic!

  2. We really enjoyed this quick and easy meal!

  3. So yummy! The lemon really brought out all the other flavors. I used black bean pasta instead of traditional, and the family loved it. Thanks!

  4. I can’t eat mushrooms. What can I sub for the mushrooms?? Maybe cauliflower?

    1. Julie | The Simple Veganista says:

      Yes, cauliflower would be delicious!

  5. Pallavi Devulapalli says:

    Great recipe, thanks! My boys loved it

  6. We are not vegan but try to eat vegan/vegetarian at least twice a week. This was amazing, very easy to make, and delicious! The kids ate it right up. Will make again and again!

  7. OMG this is amazing!! Who knew miso and lemon could kick up a pasta to the next level?? I will make this again and again. Thank you!!

    1. PS I added a splash of cream. The broth left in the bowl after eating the pasta and veggies was like the best cream of mushroom soup ever!

  8. I shall make it this evening with spaghetti squash. Definately herbs and chilli and maybe some creme frais and feta!

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