Creamy Vegan Pasta with Mushrooms and Kale
Ingredients
-
2
tablespoons
olive oil or oil of choice
-
4
cloves
smashed garlic
-
1
cup
chopped shallot
-
4
cups
sliced crimini mushrooms
-
3
cups
chopped kale
-
2
cups
Unsweetened Original Silk Almondmilk
-
2
cups
vegetable broth
-
1
teaspoon
dry basil
-
1
teaspoon
dry oregano
-
½
teaspoon
crushed rosemary
-
½
teaspoon
crushed red pepper
-
to taste
Salt and pepper
-
250
grams
dry pasta such as tagliatelle or fettuccine
-
1
cup
chopped walnuts
-
¼
cup
chopped fresh parsley
Instructions
- Heat oil in a large skillet and sauté garlic and shallot until translucent.
- Add mushrooms and kale, cooking until tender.
- Stir in almond milk, broth, and spices, then bring to a boil and simmer until the liquid is mostly absorbed.
- Meanwhile, cook pasta in boiling salted water until very al dente, then drain.
- Increase heat under the sauce, add cooked pasta, and top with walnuts and parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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