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!
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 my original craving for a simple, juicy broth, saving the creamy version for another recipe.
The recipe is flexible and cooks up fairly fast using one pot. It will be on your table within 35 minutes or so. I hope you enjoy this savory and simple meal as much as I did!
Now without further ado, let’s get on with the good stuff!
Ingredients You’ll Need
This recipe is very flexible and can be mixed up using different broths, noodles, or herbs.
- Mushrooms – I used a combination of white and shiitake. The white mushrooms came in a large 16 oz. tub, as seen below, and were on sale. Naturally, I went with those and picked up a small 6 oz. tub of shitake mushrooms. You can use your favorite mushrooms here in any combo you like, or simply use one type.
- Kale – I used baby kale because it’s tender and cooks easily. You can also use large-leaf kale. It will just take a bit longer to cook. Also, spinach would be delicious!
- Shallot – You can substitute with sliced white or yellow onion.
- Garlic – Fresh minced is best, but you can use 1 or 2 teaspoons of garlic powder if needed.
- Herbs – I used a small amount of thyme in this recipe, but you could vary it up with herbs de Provence, rosemary, or an Italian blend.
- Vegetable broth – The mushrooms on their own will give you a savory juice but I added a cup or so of vegetable broth to the finished mixture for extra juices. Miso broth would also be a good option, especially if you decide to use udon, soba, or ramen noodles.
- 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.
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 with the enzyme function in the liver acting as a detoxifier of certain cancer-causing compounds. It also works to help 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 coming in second.
Mushrooms, raw or cooked, should be an integral part of your healthy plant-based diet.
How To Make Garlicky Mushroom + Kale with Linguine
This recipe is easy as 1 – 2 – 3!
- Cook your pasta.
- Saute the veggies.
- 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.
More Easy Pasta Recipes!
- Creamy Broccoli Pasta
- Vegan Veggie Lasagna
- Baked Ziti
- Simple Udon Noodles
- Miso Noodle Soup (7-Ingredients)
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.
PrintGARLICKY MUSHROOM & KALE WITH LINGUINE
For all mushroom lovers, this savory one-pot pasta dish with mushrooms and kale is quick, easy, and simply delicious!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Pasta, Entree
- Cuisine: Vegan
Ingredients
- 12 oz. linguine, or your favorite pasta
- 2 tablespoons olive oil or 1/4 cup water/broth (for water saute)
- 1 large shallot or 1/2 medium onion, chopped
- 6 – 7 large garlic cloves, chopped
- 2 lbs. (32 oz.) sliced mushrooms (button, crimini, shitake, porcini, etc.)
- 5 oz. package baby kale or 1 bunch lacinato kale (julienned)
- 1/2 heaping teaspoon thyme, herbes de provence, rosemary or Italian blend
- pinch of red pepper flakes, optional
- mineral salt & fresh cracked pepper, to taste
- 1 1/2 cups vegetable or miso broth
- lemon wedges, to serve (optional)
Instructions
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 and herbs, optional red pepper flakes, salt, and pepper, and cook over medium heat until mushrooms start to release moisture, about 4 – 5 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale).
Combine: Add the pasta to the mushroom mix, add broth, mix well, and continue to cook until broth is just warmed.
Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper, and a squeeze of lemon for brightness.
Serves 4 – 6
Notes
Add a few chopped sun-dried tomatoes for another layer of flavor. It’s delicious!
Use spinach in place of kale if you like.
Add extra protein to this recipe by adding a can of cannellini or great northern beans, drained and rinsed, to the pot after adding the broth.
Use any noodles you prefer: penne, farfalle, soba, udon, ramen, fettucine, etc. Use rice or quinoa pasta to make this gluten free.
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Mmmmm….so yummy! Super easy to make. I made it with quinoa pasta and used veggie broth. I also used more garlic because it can never be too garlicky in my opinion. I’ve made 3 of your recipes this week, all fantastic!!
I made this tonight for dinner. It was delicious. I used some Miso Broth. Thank you! Love your recipes..
If you were going to meal prep this for the week, how would you suggest storing it? I’m leaning towards keeping the pasta and sauté in two separate containers in the fridge, but didn’t know how long to expect the sauté to keep once made, if I should freeze instead, or if I should just avoid making ahead of time whenever possible. Any advice would be appreciated! TIA!
Hi Noreen, you can keep them separate or combined when storing, either way it will keep for 4 – 5 days. Do let us know how it goes, it super helpful for everyone!
We had this tonight for dinner and it was delicious! We absolutely loved it. Thank you for your amazing recipes! I love anything with garlic, mushrooms and kale and this was over the top.
Your GALICKY MUSHROOM + KALE WITH LINGUINE sounds great. Keep up with your great creative recipes. Great web site!
I made this amazing dish today for lunch and I can’t stop thinking about how delish it was! I substituted the vegetable broth for Miso Ginger Broth from Trader Joe’s and substituted linguine for black bean spaghetti. One of my favorite recipes so far.
I’m so glad you loved it! Your take on this recipe sounds delicious! I’ve yet to try black bean spaghetti and think it’s time to do so. Thank you for sharing! Cheers :)
Do you think if cashews, walnuts, or nutritional yeast were added to this dish it would still taste ok? I’m looking for a little more protein. Maybe a black beans along with pasta would make a complete protein and add even more color to this dish.
Nuts would be great and a sprinkle of nutritional yeast would be ok too. I’ve noted that adding beans to the mix at the end would give you extra protein. Black beans would work too if you prefer those. Enjoy! :)
This looks heavenly! I’ve been loving mushrooms lately. I’ll take the whole bowl, please :)
Looks super yum. Can’t wait to make it……..like now!
Glad you’re back sharing your spirit and wisdom
Looks so lovely, beautiful food. Glad to have you back!! xx
Absolutely the yummiest recipe I ever made. Unfortunately, my husband (an omnivore) and I (plant based) devoured the dish before any pictures could be taken. Even used Italian bread to wipe the pot clean. Can’t wait to make it again.