Pasta with mushroom and kale
On busy or lazy days I like making pasta dishes because they’re wonderfully filling and nutritious – but most importantly because they can be served within 15 minutes. This pasta with mushroom and kale is an easy, zesty vegan dish – I used gluten-free, rice pasta but you can make it with any type of pasta you like. Serve it with a crispy salad.
Ingredients
Method
- Cook the pasta according to the package instructions.
- Meanwhile, slice the garlic and slice the mushrooms.
- Heat the oil in a frying pan and cook the garlic and chilli gently for a minute.
- Add the mushrooms and the lemon juice. Put a lid on and sauté for 5 minutes.
- Wash and drain the kale then add to the pan together with a ladleful of the pasta’s cooking water.
- Cover and cook for a couple of minutes until the kale has softened.
- Drain the pasta and toss with the sautéed mushroom & kale. Season with salt and pepper to your liking.
- Serve warm with Parmesan shavings (or vegan cheese).