Creamy Oyster Mushroom and 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
Toast the pine nuts in a dry skillet until golden brown.
Cook pasta according to the packaging instructions.
Separate kale leaves from stems and slice kale stems.
Heat up olive oil in a large pan. Add onions and garlic and fry for 2 minutes. Add kale stems and carrots and fry for another 3 minutes. Add thyme, nutmeg, a little salt and pepper.
In a cup, mix balsamic vinegar, soy sauce, and maple syrup. Add mushrooms to the pan and pour the mixture over them. Stir well, 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 the lid closed.
Right before serving, add the cooked pasta and adjust salt and pepper to taste. Serve with toasted pine nuts.
