November 24th, 2024
Recipes
Spaghetti with Wild Mushrooms and Kale
Valentina P
- Difficulty
•
- Time 25"
This delicious spaghetti recipe is loaded with garlic, olive oil, sautéed wild mushrooms and kale, with a hint of creamy pesto. An easy 30-minute weeknight dinner and yet also special enough for guests.
How To MakeDiet Type: Plant-based
Shopping List
- 6 ounces dry spaghetti (such as gluten-free)
- 5 large handfuls kale (any variety)
- 10 ounces mixed wild mushrooms (such as shiitake and baby oyster mushrooms)
- 6 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons pesto (store-bought or homemade)
- 3 garlic cloves, minced
- salt and black pepper, to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions, or until al dente. Before draining, reserve some of the starchy pasta water in a mug and set aside.
- Step 2: Meanwhile, remove all of the hard stems from the kale and chop it into bite-sized pieces. Slice the mushrooms.
- Step 3: Heat 1.5 tablespoons of the olive oil in a wide skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the chopped kale and cook for another 3 minutes, or until wilted.
- Step 4: Add another 1.5 tablespoons of the olive oil to the pan with the kale and add the mushrooms. Season with salt and cook for another 5 minutes, stirring often. It will be ready when the minutes are tender.
- Step 5: Add the drained spaghetti to the pan with the sautéed kale and mushrooms. Add in the 1.5 tablespoons of pesto, the remaining 3 tablespoons of olive oil, and 3 tablespoons of the reserved pasta water. Season with black pepper and toss everything together until well combined. Add more pasta water to loosen the sauce even more.
- Serve: Divide the pasta onto plates and enjoy.
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recipe
Spaghetti with Wild Mushrooms and Kale
PT25M 6 ounces dry spaghetti (such as gluten-free) 5 large handfuls kale (any variety) 10 ounces mixed wild mushrooms (such as shiitake and baby oyster mushrooms) 6 tablespoon extra-virgin olive oil 1 1/2 tablespoons pesto (store-bought or homemade) 3 garlic cloves, minced salt and black pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
