Kale-Mushroom Pasta Recipe- Vegan with a gluten free option

Spring has sprung- everywhere I look I see little budding, leafy, beautiful baby plants popping out and making their presence known. Spring is gardening season for me, and it means I have yummy yummy produce waiting for me FINALLY in my little raised garden bed. It makes me hungry for produce, and lots of it! When I was doing some work in the yard over the weekend I saw that I had a whole bunch of beautiful curly kale just waiting to be eaten, so I did a little thinking and came up with a super simple and light pasta dish that is perfect for spring. I was so excited to be able to eat the first harvest of the year from my garden- check out this gorgeous kale!

Usually I’m all about substituting ingredients as long as you’re replacing an item with something very similar, but I’m going to get very specific with one ingredient. If you’ve read many of my recipes you’ll know what a HUGE fan I am of the Better than Bullion products– it’s a staple in my kitchen and I use it in lots of recipes because it adds a lot of complex flavors to what I cook without adding fat or much in the way of calories. It adds a depth of flavor to this dish too, and I can’t promise that plain ol’ bullion cubes will have the same effect. It’s also important to serve with a Parmesan flavor, vegan or otherwise, because it really kicks it up a notch!

If you want to make this gluten-free, it’s very simple to use a gluten-free pasta instead.

This dish cooks up fast and easy! I hope you enjoy it as much as I did!

Ingredients:
16 oz package linguine pasta
1T olive oil
3-4 cloves of minced garlic OR MORE. Pile it on. Don’t be afraid!
1 large bunch tender kale, or large bunch of spinach, washed and chopped
3-4 large portobello mushrooms, washed and chopped
2-3T (or a heaping spoonful) Better Than Bullion No-Chicken Broth
2/3 C cooking liquid reserved from pasta
Fresh grated parmesan or vegan parmesan substitute
Salt and fresh ground black pepper to taste

Fill a large stockpot with water to cook your linguine- salt the water a bit.

While you’re waiting for it to boil, add the oil and minced garlic to a large non-stick saucepan that has a tightly-fitting lid available. Sauté the garlic over medium heat, taking care to toast the garlic golden and not burn it (garlic is easy to scorch!). Once golden, reduce the heat just a smidge and add the chopped kale. Give it a quick stir and cover tightly to allow the kale to steam.

Once the salted water is boiling, add the linguine and cook according to package directions.

When the kate is thoroughly wilted, scootch it over to the side of the pan and add the mushrooms. Cook the mushrooms until they release their water, then mix into the kale and cover again for a second round of steaming. Once the water has steamed away check and see if the kale is tender enough for your liking (spinach users can skip this step)- if it’s not quite, feel free to add a little more water and cover for more steaming.

Drain the finished pasta, reserving 2/3 cup of the cooking liquid. Add the Better than Bullion to the reserved liquid and stir. Return the pasta to the cooking pot but keep it off the heat. Add the kale-mushroom mixture to the pasta and toss to combine. Add the water and bullion mixture a bit at a time while tossing through the pasta.

Serve with fresh-grated parmesan or a vegan parmesan substitute.

Makes 6 generous portions.

Print Recipe

5 from 5 votes

Kale-Mushroom Pasta

Author: Generations of Savings

Ingredients

• Ingredients:
• 16 oz package linguine pasta
• 1 T olive oil
• 3-4 cloves of minced garlic OR MORE. Pile it on. Don't be afraid!
• 1 large bunch tender kale or large bunch of spinach, washed and chopped
• 3-4 large portobello mushrooms washed and chopped
• 2-3 T or a heaping spoonful Better Than Bullion No-Chicken Broth
• 2/3 C cooking liquid reserved from pasta
• Fresh grated parmesan or vegan parmesan substitute
• Salt and fresh ground black pepper to taste

Instructions

• Fill a large stockpot with water to cook your linguine- salt the water a bit.
• While you're waiting for it to boil, add the oil and minced garlic to a large non-stick saucepan that has a tightly-fitting lid available.
• Sauté the garlic over medium heat, taking care to toast the garlic golden and not burn it (garlic is easy to scorch!). Once golden, reduce the heat just a smidge and add the chopped kale. Give it a quick stir and cover tightly to allow the kale to steam.
• Once the salted water is boiling, add the linguine and cook according to package directions.
• When the kate is thoroughly wilted, scootch it over to the side of the pan and add the mushrooms.
• Cook the mushrooms until they release their water, then mix into the kale and cover again for a second round of steaming.
• Once the water has steamed away check and see if the kale is tender enough for your liking (spinach users can skip this step)- if it's not quite, feel free to add a little more water and cover for more steaming.
• Drain the finished pasta, reserving 2/3 cup of the cooking liquid.
• Add the Better than Bullion to the reserved liquid and stir.
• Return the pasta to the cooking pot but keep it off the heat.
• Add the kale-mushroom mixture to the pasta and toss to combine.
• Add the water and bullion mixture a bit at a time while tossing through the pasta.
• Serve with fresh-grated parmesan or a vegan parmesan substitute.
• Makes 6 generous portions.

Author: Amy

Amy is a homeschooling mom of two teens that just relocated to a small neighborhood close to downtown Birmingham, AL. She enjoys gardening, travel, crochet, embroidery, and exploring a more urban lifestyle. To contact Generations of Savings for sponsorship, reviews, giveaways, press trips, or general information please email [email protected] View all posts by Amy