Creamy Mushroom and Kale pasta is a great and healthy way to start off your week.
The weather is cooling down here in Columbus, and I was craving something cozy – but without a ton of calories.
One of my favorite ways to create recipes is to simply use what I have and get creative. It’s a fun challenge! And this reduces our food waste.
As I searched through the fridge, I found some kale and mushrooms. Then, I found some fat free half & half.
And thus, this recipe was born.
This is a great way to fulfill a pasta craving without feeling super guilty. (Not that anyone should ever feel guilt for eating pasta!)
It’s also a great meal prep option!
If you’re Keto or just cutting carbs, you could definitely make this with zoodles or spaghetti squash too!
To make this vegan – use vegan pasta and any vegan dairy substitute so you can get the creamy texture and taste.
- 1 package linguine
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1 package mushrooms, chopped
- 3 cups kale, shredded
- 1 cup fat free cream or half&half. (You can use any kind of cream!)
- grated parmesan
Creamy Mushroom and Kale Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cool until al delte (about 7 minutes).
While pasta is cooking, heat your olive oil in a large skillet on medium heat.
Add garlic and cook until fragrant, about 2 minutes.
Add mushrooms, salt, pepper, and red pepper flakes. Cook for about 5 minutes, stirring frequently.
Add the kale to the pan and stir well. After the kale has wilted, add your cream and stir well.
At this point, your pasta should be almost done. Before draining, (always!) save a mug-full of pasta water.
Add drained pasta to your pan and stir everything well. Add pasta water 2 tbsp at a time to thicken the sauce.
When the sauce has the consistency of your liking, take off the heat and top with parmesan cheese. Enjoy!