How to Make Kale & Mushroom Pasta with Twist for Dinner-Light & Easy

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Spaghetti is often cheaper than specialty pasta varieties.

Crush and slice garlic, then set aside.

Chop green onion and lemongrass, then set aside.

Quarter oyster mushrooms, ensuring they are similar in size to the other vegetables.

Chop kale and set aside.

Boil salted water in a pot for the pasta.

Cook homemade fettuccine in boiling water until done, then set aside.

Heat a pan on high heat (8 out of 9) and add vegetable stock with lemongrass; cook for 10 minutes to release flavor.

Mix cold vegetable stock with cornstarch using a fork to thicken the sauce later.

Add olive oil to the hot pan, then add kale and cover with a lid to steam and sauté; cook for about 10 seconds until it turns greener.

Open the lid and toss the kale, then remove it from the pan.

Add more olive oil to the pan, then add mushrooms, salt, and pepper; cover with a lid to steam and cook until browned, about 7-8 minutes, tossing occasionally.

Once mushrooms are roasted, add all remaining ingredients (including a splash of white wine and honey) to the pan.

Gradually add the cornstarch mixture to the pan, stirring to avoid clumping.

Tear basil and add it to the mixture, then mix everything together.

Add the cooked pasta to the pan and toss to combine, allowing the pasta to absorb the sauce.

Plate the pasta and sprinkle sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens