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GARLICKY MUSHROOM + KALE WITH LINGUINE

Garlicky Mushroom + Kale with Linquine in a white ceramic bowl with fork on marble countertop

This Garlicky Mushroom + Kale with Pasta is a perfect easy weeknight meal! With just under 10 ingredients, it’s a healthy pasta dish that’s ready in a cinch and cooks in 1 pot.

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 of a simple juicy broth, saving the creamy version for another recipe.

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

GARLICKY MUSHROOM + KALE WITH LINQUINE

Garlicky Mushroom + Kale with Pasta

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

  • For the mushrooms I used a combo of white and shitake. 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. Use your favorite mushrooms here in any combo you like or simply use one type.
  • 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.
  • 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.
  • For added protein, try using a can of white beans such as cannellini or great northern.

This recipe cooks up fairly fast using one pot and will be on your table within 35 minutes or so, the longest part is cooking the pasta.

I hope you enjoy this savory and simple meal as much as I did!

GARLICKY MUSHROOM + KALE WITH LINQUINE

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 year round. All are an excellent source of vitamin 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 (brazil nuts are also an excellent plant source). Shitake 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.

GARLICKY MUSHROOM + KALE WITH LINQUINE

How To Make Garlicky Mushroom + Kale with Pasta

This recipe is easy as 1 – 2 – 3!

  1. Cook your pasta.
  2. Saute the veggies.
  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.

If you try this easy pasta 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 LINQUINE

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GARLICKY MUSHROOM + KALE WITH LINGUINE

For all the mushroom lovers! This savory one pot pasta dish 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

Scale
  • 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
  • 67 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 colander and set side.

Saute Veggies: In same pot, heat olive oil over medium heat, add onions and cook 4 minutes, add garlic, mushrooms and herbs, optional red pepper flakes, salt and pepper, 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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garlicky mushroom kale and linguine in a white ceramic dish

37 Comments

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

  2. I made some changes. Served it over brown rice. Dipped sliced tofu in mushroom soy sauce and sprinkled it with yeast and fried it in olive oil with minced garlic . Later cut it up and added it back to the mixture of kale and mushrooms, shallots, garlic , pepper flakes ground black pepper. I did not use much broth as the kale fresh from our garden had just been rinsed and had water remaining on the leaves. Sprinkled gamashio ( ground sesame seeds and sea salt) and roasted salted pea nuts on top. Very good. Thanks

    1. Giridharan Venkatapaty says:

      I tried your recipe, though wasn’t so good combo was not bad

  3. I had kale from the garden, a few mushrooms, a shallot and two small bits of two pasta that I combined to use up. Made a 1/2 recipe for the two of us. It made a nice side dish.

  4. Absolute hit! Thank you great flavours – Cooked the kale for a bit longer as I like it quite soft

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Leo! :)

  5. violettrist says:

    Pasta is a good idea to go with kale. Always been intrigued by the kale but I don’t know what to do with it.

    Instead of veggie broth, I saved some of the pasta water. Will try this again with more mushrooms! Its simply delicious! Thank you for sharing this.

  6. Coletha Browning says:

    Another winner. We loved it. I didn’t have linguine, so I took your substitute suggestion and added rice ramen in order to make it gluten-free. I also water sauteed the vegetables and used miso giving it a more Asian flare. It was healthy, fast, gluten-free, low fat and awesome. We plan to buy gluten-free linguine noodles in the future in order to try it too. Another staple meal in our household.

    1. Julie | The Simple Veganista says:

      Yay, I’m so glad you’re finding success from the recipes! Makes my day! Love your substitutions too, thank you for sharing, it’s very inspiring. Cheers :)

  7. 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.

    1. Julie | The Simple Veganista says:

      Yummy, I love the idea of zucchini noodles, just perfect! So glad you enjoyed this!

  8. Does this freeze well ?

    1. If you want to sub rice how much ?

      1. Julie | The Simple Veganista says:

        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!

    2. Julie | The Simple Veganista says:

      Yes, this will freeze well!

      1. Thank you ! I’ll be making this tomorrow. Can’t wait to try it !!

  9. 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!

  10. 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 .

    1. Julie | The Simple Veganista says:

      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 :)

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