One Pan Sausage & Kale Orecchiette Pasta - The Hearty Winter Pasta You Need!!

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Chicken sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Start with boiling water in a pot.

Use half a box of orecchiette pasta, approximately 4 ounces.

Prepare about 2 ounces of portobello mushrooms, a handful of oyster mushrooms, and shiitake mushrooms, roughly chopped.

Mince about 8 cloves of garlic, which is approximately 2 tablespoons.

Add the chopped portobello mushrooms to the pot and sauté with 1 tablespoon of garlic.

If needed, add a little water to help sauté the mushrooms.

Once the mushrooms are cooked, set them aside.

Roughly chop the kale, removing it from the stem, and set aside.

Add the sautéed mushrooms back into the pot.

Add the orecchiette pasta to the pot.

Add an additional 1-2 tablespoons of garlic to the pot for more flavor.

Pour in 2 tablespoons of vegetable broth, as no salt is added to the dish.

Add water as needed to loosen the mixture.

Add the chopped kale to the pot and stir; it will shrink as it cooks.

Finish the dish with 1 tablespoon of butter for richness.

Grate parmesan cheese over the finished pasta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens