Garlic Crumb Pasta with Seared Mushrooms and Kale
Ingredients
- 500 g spaghetti
- 1 cup panko bread crumbs
- 1/4-1/2 cup nutritional yeast
- 8 garlic cloves, minced
- 2 bunches curly kale, deveined and broken into bite size pieces
- 16 ounces crimini mushrooms, sliced
- 1/2 tsp thyme, dried
- 1/2 tsp oregano, dried
- 1/3 cup + 5 tbsp olive oil divided
- 1 tsp salt
- chili flakes if desired
Preparation
Prepare the noodles according to package directions
While that's happening, heat 2 tbsp of oil in a large skillet over medium heat
Cook the mushrooms in a single layer without stirring them until they are browned on the bottom, about 2-3 minutes
You can stir them at this point (you may have to do this in batches so the pan isn't over crowded, just add a bit more oil to the pan each time so the mushrooms don't stick
Add the thyme and oregano
Cook for about 5-8 minutes until the mushrooms are cooked through and browned
Put the mushrooms in a bowl and cover to keep warm
Add another 2 tbsp of oil to the pan
Add the minced garlic, and saute just until fragrant, about 30 seconds
Add the panko crumbs
Stir constantly and watch they don't burn
Once they just start browning, add the nutritional yeast and salt
Cook for another 30 seconds or until the crumbs are nicely browned then put them in a bowl
Keeping the heat on the skillet, add the remaining tbsp of oil and saute the kale just until vibrant green about 1-2 minutes
Toss everything together in the large pot you cooked your noodles in
Toss in chili flakes if you like a little heat, or sprinkle them on once served
Add salt/pepper to taste
Enjoy!
