Kale And Roasted Mushroom Pasta Recipes

MUSHROOM KALE PASTA

Steps:

• Boil the pasta according to package instructions. Drain and rinse under cold water and set aside.
• In a frying pan, add a bit of cooking oil (I used coconut oil) and sliced mushrooms. Cook until mushrooms soften, about 8-10 minutes.
• Add a bit more cooking oil along with the chopped kale and minced garlic. Season with salt and pepper. Cook 2-3 minutes, or until kale begins to wilt.
• Add in the cooked pasta and mix together.
• Remove the frying pan from heat. Add 2 Tbsp more cooking oil and 1 cup parmesan cheese. Toss together until cheese melts. Sprinkle last ¼ cup parmesan on top of the dish and serve.

ROASTED MUSHROOM AND KALE PIZZETTE

Steps:

• Place a rack in the center of the oven and preheat to 475 degrees F. Toss the mushrooms with 1 teaspoon of olive and the salt and roast on a baking sheet until they are golden brown, 6 to 8 minutes. Set the mushrooms aside.
• Roll out the pizza dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles in the dough and transfer the circles to a parchment-lined baking sheet. Drizzle the dough circles lightly with olive oil. Place a teaspoon of mozzarella on each circle, then top with the mushrooms and kale, then the gorgonzola. Drizzle a little more olive oil over each pizzette and bake until they are golden and bubbly, about 10 minutes. Arrange the pizzette on a platter and serve immediately.

KALE AND ROASTED MUSHROOM PASTA

Steps:

• Preheat the oven to 400 degrees F.

GARLICKY KALE AND MUSHROOM PASTA

Steps:

• Cook pasta according to package instructions. Drain and reserve about 1 cup of pasta water.
• Meanwhile heat the oil in a skillet and add the shallots and garlic, cook until fragrant.
• Add the mushrooms and sauté for about 5 minutes until it softens and start to turn golden brow. Season mushrooms with salt and peper.
• Add chopped kale and toss to a gentle sauté (about 3 minutes) until leaves start to wilt but maintain it's shape.
• Transfer veggies to pasta bowl. Add reserved pasta water and toss to combine. Season with red pepper flakes and parmigiano cheese

KALE MUSHROOM PASTA

Steps:

• Bring a large pot of water to a boil.
• While the water is coming up to a boil, chop the onions, garlic, slice the mushrooms, destem and chop the kale and cut the tomatoes in half.
• In a bowl combine the creamy balsamic sauce ingredients in a bowl. Stir well to combine.
• When the water comes up to a boil, add the pasta to the pot. For chickpea pasta, cook the pasta one minute less than indicated on the box.
• Preheat a large skillet over medium heat. When the skillet is preheated spray with olive oil or avocado oil and add the chopped onion. Cook 3 minutes.
• After 3 minutes, add the garlic to the saute pan and cook 1 minute.
• Push the onions and garlic to the side and add the sliced mushrooms. Cook 5-7 minutes. After 5 minutes, you can stir in the onions and garlic.
• Sprinkle the mushrooms with salt, add chopped kale and stir well. Turn off the heat and allow the kale to wilt.
• Before draining the pasta, reserve about 1/2 cup of cooking liquid.
• Drain the pasta and add it directly to the skillet with the veggies. Pour the balsamic sauce over top and add the sliced tomatoes. Stir well.

MUSHROOM & KALE PASTA

Steps:

• In a large pan melt butter and cook onion until translucent.
• Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes.
• Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste.
• Serve over pasta.

ROASTED PORTOBELLOS WITH KALE

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.