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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 100 g mushroom
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 2 large handfuls of sliced curly kale
  • ½ tsp chilli flakes
  • Juice of 1 lemon

Method
 

  1. Cook the pasta according to the package instructions.
  2. Meanwhile, slice the garlic and slice the mushrooms.
  3. Heat the oil in a frying pan and cook the garlic and chilli gently for a minute.
  4. Add the mushrooms and the lemon juice. Put a lid on and sauté for 5 minutes.
  5. Wash and drain the kale then add to the pan together with a ladleful of the pasta’s cooking water.
  6. Cover and cook for a couple of minutes until the kale has softened.
  7. Drain the pasta and toss with the sautéed mushroom & kale. Season with salt and pepper to your liking.
  8. Serve warm with Parmesan shavings (or vegan cheese).