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
Cook pasta according to the packaging instructions
Separate kale leaves from stems. Slice kale stems
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
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
Right before serving add cooked pasta, salt & pepper to taste. Serve with toasted pine nuts