1/2teaspooncrushed red pepper(optional for spicy flavor)
Salt and pepper
250gramsdry pastasuch as tagliatelle or fettuccine, vegan
1/4cupchopped 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.
This recipe originally appeared on GratefulGrazer.com.