Creamy Pasta with Mushroom and Kale (Inspired from the Creamy Roasted Tomato pasta from a Happy Herbivore meal plan)
Ingredients:
- 12 oz. pasta, cooked
- Kale
- 1 Onion, sliced thin
- 8 oz. Mushrooms, sliced
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes
- 1 cup hummus (try this easy homemade hummus recipe)
- 1 tablespoon of dried basil, adjust to desired taste
- Optional: red pepper flakes (for some spice)
Directions:
- Cook the pasta according to the directions on the package. Add the kale the last minute of cooking. Drain.
- While pasta is cooking: Caramelize the onion in some water or broth.
- Add in mushrooms and garlic and saute for a few minutes.
- Add a can of diced tomatoes and cook for a few minutes.
- Stir in the hummus and basil and heat through.
- When the pasta is done: Combine the sauce with the pasta and serve.
Notes: You can also steam the kale in advance and add in at the end.
Janice February 12, 2016 at 9:18 pm | Permalink |
How much kale? It is julienned?
Ashley Piston April 29, 2016 at 12:54 pm | Permalink |
Sorry I’m just getting back to you. I just added in chopped kale until it looked like a good amount. Remember it wilts down as it cooks.
Nancy Parlette February 12, 2016 at 9:46 pm | Permalink |
How much kale and how are your preparing it? Is it raw or steamed or? Is it chopped minus the thick stem?
Thanks
Ashley Piston April 29, 2016 at 12:53 pm | Permalink |
Sorry I’m just getting back to you. I just added in kale until it looked like a good amount. Remember it wilts down as it cooks.
Linda Dannenfelser February 3, 2017 at 4:52 pm | Permalink |
This is a delicious recipe. I use whole wheat rotini for pasta and spinach instead of kale. I cook the spinach along with the pasta and then just add it to the other ingredients. Thank you. I make it quite often and love it every time!