Garlicky Mushroom Kale Linguine
Ingredients:
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12 oz. linguine or your favorite pasta
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2 tbsp olive oil
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1 large shallot or 1/2 medium onion, chopped
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6-7 garlic cloves, chopped
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2 lbs. sliced mushrooms
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1 bunch kale
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1/2 heaping teaspoon thyme and rosemary
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Pinch of red pepper flakes
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Salt and fresh pepper to taste
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1 1/2 cups vegetable or miso broth
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Lemon wedges to serve (optional)
Directions:
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In a large pot, cook pasta according to package, drain in colander and set aside.
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In the same pot, heat olive oil over medium heat and saute sliced onions for 4 minutes.
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Add garlic, mushrooms, herbs and seasoning and cook over a medium heat for about 4-5 minutes.
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Add kale and continue to cook until wilted.
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Add the cooked and drained pasta to the sauteed veggies.
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Add broth, mix well and continue to cook until broth is just warmed.
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Serve in individual bowls. Top with fresh cracked pepper and a squeeze of lemon for brightness.
Notes:
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Add a few sun-dried tomatoes if desired for another layer of flavor. It's delicious!
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Use any noodles you prefer, you can substitute rice or quinoa pasta to make this recipe gluten-free.
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For added protein, add a can of cannellini or great northern beans, drained and rinsed, to the pot after adding the broth.