Recipe: Mushroom + Kale Pasta

I felt like Old Mother Hubbard today! Not that our cupboards are bare by any means, but I was missing ingredients for every single dish on my meal plan.

Enter: IM-PROOOO-VIII-ZAY-SHE-OOOON (Any King of Queens fans out there?)



  1. 8 oz. sliced baby bella mushrooms (my favorite, use your favorite!)
  2. 2 cups thinly sliced fresh kale
  3. 1 box pasta (I used Ronzoni Garden Delight fettucine)
  4. 3 tablespoons olive oil
  5. 1/2 cup vegetable broth
  6. 2 teaspoons cornstarch
  7. 1/8 cup white wine (that’s all I had left!)
  8. salt and pepper
  9. 1 small white onion
  10. 1 tablespoon minced garlic (about 2 cloves)


  1. Add olive oil, onions and garlic to a saute pan, cook on medium until onions are tender.
  2. Add mushrooms in one layer on top of onion-garlic mixture.
  3. Let saute for 5 minutes.
  4. Flip, saute another 5 minutes.
  5. Add half the vegetable broth and the wine, cook for 2 minutes.
  6. Add kale, cook until tender.
  7. Mix cornstarch into remaining broth and add to the mixture.
  8. Stir well, bring to a boil for 1 minute.
  9. Reduce to low.
  10. Season with salt and pepper.
  11. Serve mixed in with your favorite pasta.

It really was rich and delicious and I liked the meatiness of the mushrooms, the sweetness of the sauce and the tenderness of the fettucine. Served it with a crisp salad of romaine, radishes, celery and cucumbers topped with homemade coconut milk ranch and it was perfect. I wish there were leftovers…


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