Mushroom Kale Pasta with Creamy Almond Milk Sauce

If you're craving something cozy and plant-forward, this creamy vegan mushroom kale pasta is just the thing. It's one of those back-pocket recipes to make when you want a comforting dinner that still feels nourishing and balanced. The sauce is creamy without any dairy thanks to unsweetened almond milk and a hearty mix of mushrooms and kale simmered with garlic, herbs, and crushed red pepper. Walnuts add just the right amount of crunch, and the whole dish comes together beautifully with your favorite pasta.

This post is sponsored by Silk.

One of my favorite things about being a registered dietitian is that I sometimes get a behind-the-scenes look at the food industry.

Recently I had the opportunity to visit Danone North America's research and innovation facility, which is located right here in Colorado. While I was there, I learned more about Danone's sustainability initiatives and even had a chance to cook and experiment with their food scientists. Danone North America is the largest Certified B Corporation® in the world. B CORP is a sustainable business certification for companies that are committed to making a positive environmental, social, and health impact.

During my visit, we also talked about the endless culinary uses for plant-based milks-a staple I always have on hand in my kitchen. Most people think of soy milk or almond milk for sweet foods (think smoothies and cereal), but they're also useful for making great-tasting savory recipes, too! This creamy vegan pasta is a great example of how to take your almond milk somewhere savory. The nutty flavor pairs deliciously with herbs and seasonal vegetables like mushrooms and kale.

Ingredients:

This recipe leans on simple but flavorful pantry staples to create a silky plant-based sauce. Sautéed garlic, shallots, and mushrooms provide a savory, umami base, while kale adds a boost of greens. The creamy texture comes from a combination of unsweetened almond milk and vegetable broth simmered with Italian herbs. Walnuts give a nutty crunch to contrast the soft noodles, and a sprinkle of fresh parsley brightens the finished dish.

Substitutions:

• Almond Milk: Use oat, soy, or cashew milk-just make sure it's unsweetened and unflavored.
• Kale: Substitute with spinach, chard, or another leafy green.
• Walnuts: Try pine nuts, slivered almonds, or skip the nuts for a nut-free version.
• Pasta: Any long or short pasta works here. Use gluten-free pasta if needed.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so add a splash of almond milk or water when reheating on the stovetop or in the microwave. For best texture, enjoy within a day or two.

FAQ

📖 Recipe

Mushroom Kale Pasta with Creamy Almond Milk Sauce

Stephanie McKercher, RDN

This Mushroom Kale Pasta with Creamy Almond Milk Sauce is a cozy, plant-based dinner that's full of rich, earthy flavor and satisfying textures. A simple, nourishing pasta recipe to keep on repeat.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course dinner, entree

Cuisine American, dairy-free, Mediterranean, vegan, vegetarian

Servings 4 people

Ingredients

  

1x2x3x

• 2 tablespoons olive oil or oil of choice
• 4 cloves smashed garlic
• 1 chopped shallot (about ½ cup)
• 4 cups sliced crimini mushrooms
• 3 cups chopped kale (I used lacinato kale)
• 2 cups Unsweetened Original Silk Almondmilk
• 2 cups vegetable broth
• 1 teaspoon dry basil
• 1 teaspoon dry oregano
• ½ teaspoon crushed rosemary
• ½ teaspoon crushed red pepper (optional for spicy flavor)
• Salt and pepper
• 250 grams dry pasta such as tagliatelle or fettuccine, vegan
• 1 cup chopped walnuts
• ¼ cup chopped fresh parsley (optional)

Instructions

 

• Add oil to a large, hot skillet with raised edges (you may also use a Dutch oven). Stir in garlic and shallot and cook until shallot is translucent, about 3 minutes. Stir in mushrooms and kale and cook 5 minutes, stirring often, or until tender. Stir in almond milk, broth, basil, oregano, crushed rosemary, crushed red pepper (if using), and salt and pepper. Bring to a boil, and then reduce heat to medium. Cook uncovered, stirring occasionally, for 25 minutes, or until most of the liquid is absorbed.
• In the meantime, bring a large pot of water to a boil. Add pasta and salt and cook 4 minutes, or until very al dente. Drain (do not run under water) and set aside.
• Increase heat of sauce mixture to high and stir in cooked pasta. Top with walnuts and parsley (if using) and serve.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits. To thin, add a splash of almond milk or water when reheating on the stovetop or in the microwave. For best texture, enjoy within a day or two.

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