Creamy Oyster Mushroom & Kale Pasta

Ingredients

  • 400 g mixed mushrooms, sliced
  • 1 large carrot, thinly sliced lengthwise
  • 1 small red onion, diced
  • 2 garlic cloves, diced
  • 120 g curly kale
  • 2 tbsp fresh thyme
  • 1/4 tsp nutmeg
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 120 ml soy cream
  • salt & pepper
  • 200g whole-wheat pasta
  • toasted pine nuts

Preparation

  1. Cook pasta according to the packaging instructions

  2. Separate kale leaves from stems. Slice kale stems

  3. Heat up olive oil in a large pan. Add onions and garlic and fry for 2 min. Add kale stems and carrots and fry for another 3 min. Add thyme, nutmeg, a little salt & pepper

  4. In a cup mix balsamic vinegar, soy sauce & maple syrup. Add mushrooms & pour mixture in the pan, give it a good stir, cover with a lid and let simmer for 5 minutes. Stir in the soy cream and kale and let simmer for a few more minutes with a closed lid

  5. Right before serving add cooked pasta, salt & pepper to taste. Serve with toasted pine nuts

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