Mushroom Kale Pasta with Creamy Almond Milk Sauce
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.
Servings 4 people
Ingredients
- 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.