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, including whether to make it creamy or brothy. I settled on a creamy mushroom and kale pasta because it’s comforting and just what I needed. You can just as easily opt out of using cream for a brothy version.
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!
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 works too (and cooks faster). Spinach would be delicious as well!
- 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. You can also 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, which 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.
Benefits of mushrooms
Classified as a vegetable, mushrooms are not plants at all but belong to the Fungi Kingdom. Not only do they add a hearty texture to your meals, but they are also full of health benefits.
Crimini, shitake, porcini, white, and portabella mushrooms are widely available year-round. All varieties are rich in vitamins D, B2, and B3 and are good sources of minerals such as iron and selenium.
Selenium plays a role in the liver’s enzyme function, acting as a detoxifier of certain cancer-causing compounds, and helps to prevent inflammation. Selenium isn’t found in high doses, and sometimes not at 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.
How To Make Mushroom Kale with Linguine
This recipe is easy as 1 – 2 – 3!
- Cook your pasta.
- Saute the veggies and add broth and cream.
- 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!
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!
- One Pot Creamy Mushroom Pasta
- Creamy Broccoli Pasta
- Creamy Vegan Tortellini Soup
- Vegan Veggie Lasagna
- Baked Ziti
- Spinach and ‘Ricotta’ Vegan Stuffed Shells
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.
GARLICKY MUSHROOM & KALE WITH LINGUINE
For all mushroom lovers, this savory creamy 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
- Category: Pasta, Entree
- Method: boil, saute
- Cuisine: Vegan
Ingredients
- 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
- 6 – 7 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)
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, 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.
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.
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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I substituted zucchini noodles instead of the linguine and omitted the liquid. I sautéed all the vegetables and added the zoodles on top then covered the pan and let them steam over the sautéed veg. I used some goats cheese to garnish, it was delicious and very filling.
Yummy, I love the idea of zucchini noodles, just perfect! So glad you enjoyed this!
Does this freeze well ?
If you want to sub rice how much ?
If you prefer to use rice, I would suggest using 2 cups of cooked rice, so 1/2 cup of cooked rice per serving. You could also gluten free noodles or pasta too!
Yes, this will freeze well!
Thank you ! I’ll be making this tomorrow. Can’t wait to try it !!
I made this recipe tonight using baby kale greens and miso paste stirred in with reserve pasta water. It was delicious as a side for pan seared salmon!
As a rookie chef, I cook this for my mrs and whoever happens to be joining us for dinner and it always gets rave reviews. I’ll sometimes use spaghetti squash when I’m trying to eat less carbs. Also, quick homemade vegan parmesan cheese makes a great addition. I use veggie broth cubes but much less water than the recipe calls for- just my personal preference .
Glad everyone loves it! It’s one of my favs here too. I like less liquids too, I just added that in so there was some kind of extra broth. The spaghetti squash sounds delish! I must try that! Cheers :)
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.
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! :)
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.