Who doesn't love pasta? Pasta is one of my favorite meals to cook and eat. It's hearty and healthy. As an active plant-based personal trainer, a bulk of my diet consists of carbohydrates, and pasta fuels my active lifestyle.
The combination of mushroom and kale are like peas and carrots - the two just fit. The heartiness of the mushroom and "chewiness" of the kale gives this pasta heartiness, which is essential for vegans.
And today in the world of nutrition, anything creamy is a quick sell. Many converts to veganism often miss creamy foods such as Alfredo, cheese-based sauces and soups. This recipe is an ideal substitute to satisfy cravings for creaminess.
Note: If you want this recipe to be creamier, use 3/4 of box of pasta or add additional milk when reheating. Once the pasta is done cooking there will be liquid; however this will thicken upon cooling, especially if kept for leftovers.
Vegan Creamy Kale + Mushroom Pasta
Cook Time: 20-25 minutes
16 oz Pasta (or 3/4 box/bag of pasta)
4 cups of mushrooms, sliced (1 package)
3 cups of kale, sliced
4 garlic cloves, chopped
1/2 onion, chopped
2-2.5 tbsp olive oil
2 cups vegetable broth
2 cups nondairy plain milk
1/2 tsp Italian herbs
salt + pepper to taste
optional: nutritional yeast to taste (this changes the flavor)
Cook the garlic, onion, spices and mushrooms in olive oil until the mushrooms shrink and brown. If dry, add a touch of vegetable broth. Next add the remaining ingredients in the pot. Bring the liquid to a boil and then reduce the heat to simmer until the pasta is edible.
Once edible, remove from heat. Serve warm.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com