Creamy Dairy-Free Mushroom & Kale Pasta

Recipe by Sarah Ottino (@veganrecipesandvibes)


Ingredients:

  • 1 box (16oz) whole wheat pasta of your choice (I used rotini)

  • 1 tbsp extra virgin olive oil

  • 1 container (8oz) baby bella mushrooms

  • 1 small white onion

  • 5 large handfuls of fresh kale (no stems)

  • 3 garlic cloves

  • 4 tbsp nutritional yeast

  • 4 tbsp vegan parmesan

  • 4 tbsp plain or garlic hummus

  • 1/2 cup unsweetened almond milk

  • 1/4 cup walnuts (optional)

  • 1 tsp oregano

  • 1 tsp black pepper

  • Salt to taste

Directions:

  • Boil a large pot of water and cook the pasta according to the instructions on the box. Once cooked, drain and place back into the pot. Set aside until needed.

  • Meanwhile, prep your veggies:

  • Chop your mushrooms, onion, garlic, and kale.

  • Heat a frying pan on medium heat, and add the onion and olive oil.

  • Cook for 3-4 minutes until onion begins to soften, stirring occasionally.

  • Add the mushrooms and cook until they are soft, stirring occasionally.

  • Add the garlic and cook until fragrant.

  • Take about half of the mushroom and onion mixture and place it into a blender or food processor.

  • Add the chopped kale to your frying pan and cook for another few minutes, stirring occasionally, while you blend the sauce.

  • To the blender, add the nutritional yeast, parmesan, hummus, almond milk, walnuts, and spices. Blend until liquefied.

  • By now your pasta should be done. Add the mushroom and garlic sauce to the cooked pasta.

  • The kale and veggies should also be done. Add those to the pasta pot as well.

  • Stir gently until all the pasta and veggies are covered with the sauce.

  • Serve with a sprinkle of vegan parmesan or nutritional yeast!

Tips and Tricks:

  • The proportions of this recipe are super flexible. Add more or less veggies until you get to the desired proportions.

  • To cut calories, substitute the olive oil for a splash of water (changes from about 434 calories to 413 calories per serving).

  • If you don't have (or like) nutritional yeast, sub with more vegan parmesan.

  • If you don't like kale, sub with spinach or another green of your choice.

  • Sub the hummus with vegan cream cheese for a more cheesy sauce.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 6 decent size servings

  • Calories: 434

  • Total Fat: 12g

  • Carbs: 69g

  • Protein: 17g


Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.

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