Nut milks aren’t just for smoothies and cereal bowls! This Creamy Vegan Pasta with Mushrooms and Kale is a simple and delicious way to use almond milk at dinnertime.
(Disclosure: This post is sponsored by Silk. All opinions are my own. Thank you for supporting the brands that make Grateful Grazer possible!)
One of my favorite things about being a registered dietitian is that I get a behind-the-scenes look at some of my favorite food and beverage companies. It’s comforting to know where these foods were produced and how they end up on our grocery shelves, you know?
Recently I had the opportunity to visit Danone North America research and innovation facility, which is located right here in Colorado. While I was there, I learned more about Danone’s sustainability initiatives and also had a chance to cook and experiment with their food scientists—so much fun!
The most impressive thing I learned during my visit is that 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. It’s extremely rigorous and certified by a third-party non-profit (B Lab), so it’s a marker of sustainability I know I can trust.
At Danone North America’s research and innovation facility, 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. (If you’re making this in spring or summer, try swapping in bell peppers and fresh spinach).
Don’t hold back—it’s time to take your nut milk out to dinner. Ready for it?
Creamy Vegan Pasta with Mushrooms and Kale
- 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)
- 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.
Like what you see? Save this creamy vegan pasta on Pinterest or share it with a friend.
Do you keep plant-based milks in your fridge? I’d love to hear your favorite sweet and savory uses!