Kale & Mushroom Pasta

By Maggie Baird

A quick, comforting veggie pasta loaded with fresh kale, mushrooms, and marinara. Level it up with plant-based sausage or bell peppers for extra depth and flavor!

YIELDS: 4 servings

COOK TIME: 15 minutes

PREP TIME: 10 minutes

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INGREDIENTS

  • 8 oz pasta (about ½ package; rotini or your favorite shape)
  • 4 kale stems, chopped
  • 4–6 white or baby bella mushrooms, sliced
  • ¾ jar pasta sauce (approx. 18 oz)
  • 1 tbsp olive oil
  • 1-2 cloves of garlic, minced
  • Pinch of salt
  • Pinch of crushed red pepper flakes

OPTIONAL INGREDIENTS
Diced red bell peppers, onions, or plant-based sausage and sauté them with the mushrooms.

RECIPE

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Wash and chop the kale, discarding the tough stems. Chopping into small pieces will help ‘hide it’ in the sauce if needed.
  3. Wash and slice your mushrooms. Then mince your garlic and set aside
  4. Heat olive oil in a large skillet over medium-high heat until it shimmers. Then add sliced mushrooms and a pinch of salt. Sauté, stirring occasionally, until tender (5–7 minutes).
  5. Reduce heat to medium. Stir in chopped kale, minced garlic, and red pepper flakes. Sauté for 2–3 minutes until fragrant and wilted.
  6. Carefully pour in the pasta sauce, stir to combine, and cover right away to avoid splattering. Simmer gently until warmed through.
  7. Drain cooked pasta and toss directly into the skillet with sauce, or serve sauce over the pasta in bowls.
    Enjoy!