A creamy and nutritious pasta dish featuring sautéed mushrooms and kale in a tangy yogurt-based sauce with balsamic vinegar and nutritional yeast for added depth of flavor.

italian

mediterranean

Nutrition

Provides high protein and fiber from kale and yogurt, with moderate carbohydrates from pasta and beneficial nutrients from mushrooms and nutritional yeast.

Calories	480 kcal
Energy	2008 kJ
Protein	18 g
Total Fat	12 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	6 g
Cholesterol	6 mg
Carbohydrate	74 g
Sugars	12 g
Dietary Fibre	5 g
Sodium	800 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeEgg FreeShellfish FreeSugar FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnervegetarianmain coursestovetop

Creamy Kale and Mushroom Pasta Recipe

thegraciouspantry.com (Tiffany McCauley)

4

Name: Creamy Kale and Mushroom Pasta Recipe — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 ounce package Pasta; 2 tablespoon Oil; 1 cup Red Onion (chopped); 6 large Garlic Cloves (pressed or minced); 8 ounce Mushrooms (sliced); 3 cup Kale (thinly sliced); 1 cup Broth (chicken or vegetable); 2 cup Yogurt (plain, dairy or non-dairy); 2 tablespoon Balsamic Vinegar; 2 tablespoon Soy Sauce (or coconut aminos); 2 tablespoon Nutritional Yeast; 0.5 teaspoon Ground Black Pepper; 1 teaspoon Salt (or to taste); 0.25 teaspoon Crushed Red Pepper Flakes (optional and adjustable to your liking)

servings

0

per serve

0

minutes

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Ingredients

8 ounce package Pasta

2 tablespoon Oil

1 cup Red Onion chopped

6 large Garlic Cloves pressed or minced

8 ounce Mushrooms sliced

3 cup Kale thinly sliced

1 cup Broth chicken or vegetable

2 cup Yogurt plain, dairy or non-dairy

2 tablespoon Balsamic Vinegar

2 tablespoon Soy Sauce or coconut aminos

2 tablespoon Nutritional Yeast

0.5 teaspoon Ground Black Pepper

1 teaspoon Salt or to taste

0.25 teaspoon Crushed Red Pepper Flakes optional and adjustable to your liking

Equipment

Large pot

Large skillet

Colander

Wooden spoon

Cutting board

Instructions

Cook your pasta to package directions in well-salted water.

Chop, slice, and press or mince all the vegetables as indicated.

Heat the oil in a large skillet.

Sauté the onions until they become translucent.

Then add the mushrooms and cook them until they wilt.

Add the kale.

And finally the garlic. Cook this with the garlic for a full 1 to 2 minutes before proceeding. Make sure the garlic is stirred in evenly.

Add the broth.

Add the yogurt.

Add the vinegar and soy sauce.

Add the nutritional yeast and all remaining seasoning.

Crushed pepper flakes are optional. You can add as much or as little as you like, or leave them out completely if you don't care for the heat they provide.

Once the sauce is well combined and cooked, stir in the pasta.

Stir well to coat the pasta in the sauce, adjust any seasonings you wish, and serve.