Packed with veggies and flavor, this 15 minute Kale Mushroom Pasta is the perfect balance between healthy, comforting, and easy.
- 1 pound pasta of choice
- 16 oz mushrooms of choice
- 2-3 cups raw kale, chopped (see note 2)
- 1.5 cups or 1 15 oz can Great Northern beans (or any)
- 1 can artichoke hearts packed in brine, drained, halved / quartered
- 3-4 cloves garlic, minced, to taste
- 1/2 cup light canned coconut milk (see note 3)
- Juice of 1 lemon
- 2 tbsp herbs (we used sage + thyme)
- Pinch of salt and pepper
- Cook pasta: Start the water boiling for the pasta. Cook pasta according to package directions. Drain when finished.
- Saute garlic: Add the garlic to a large nonstick skillet heated over medium high heat. Stir frequently for a minute or two, adding just a teaspoon or two of water if it starts to stick.
- Cook veggies: Add the mushrooms and kale to the pot at the same time. Cover and cook for 3-4 minutes, stirring occassionally. Then cook uncovered for 2-5 minutes, until the kale is as soft as is desired. Lower heat to medium, add beans and herbs, cook 1 more minute.
- Put it all together: Add the cooked pasta, coconut milk, lemon, and salt and pepper and give it a good stir. Now add the artichoke hearts and give it a gentle stir for 30 or so seconds. Done!
- Serve: Garnish with any extra herbs, vegan parmesan if desired, and some more freshly cracked ground pepper if you wish. Enjoy!
- Store: Like most pasta, this dish is at its absolute best when enjoyed the night it is made. It is also very easy to halve or quarter the recipe. That said, leftovers will keep in an airtight container in the fridge up to 5 days. I recommend adding a tablespoon of water or lemon juice when reheating to add a little moisture.
- Note 1: We used whole wheat fusilli, but any pasta will be fine. If you are gluten-free, a brown rice pasta will work, as will any other GF pasta (like quinoa-based pasta). Looking for a protein-boost? This recipe is already high in protein but you could use a bean or lentil based pasta for even more.
- Note 2: Any kale or hardy leafy green will work. We used Lacinato / Dinosaur kale. I chopped my kale into large-ish pieces and included the stems. They will soften during the cooking process, but you can remove them beforehand if you like. I took any really big ones and gave them to my dog.
- Note 3: I promise you can’t taste the coconut. However, you can sub cashew cream, blended white beans, blended sunflower seeds, tahini, or even vegan butter or olive oil (if you’re not oil-free).
- Cook Time: 15 minutes
- Category: Entree
- Method: Stove top
- Cuisine: American, Italian
Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Sugar-Free, Can Be Gluten-Free, Kale Mushroom Pasta