Vegan Garlic Kale And Mushroom Pasta

A simple and easy but super comforting recipe for vegan mushroom and kale pasta with ginger. Ready in 15 minutes, this is the perfect quick food for a cosy meal.

 

Servings: 2

Total Time: 15 minutes

 

Ingredients: 

  • 1 tbsp olive oil
  • 1 onion diced
  • 2.5 cups (200 g) mushrooms sliced
  • 4 cm ginger grated
  • 2 cloves garlic sliced
  • 2 tbsp soy sauce
  • 1.5 cups (100 g) kale or cavalo nero thick stems removed and roughly chopped
  • 1.5 cups (150 g) pasta or noodles
  • ground black pepper to taste

 

Method:

    • Bring a large pot of salted water to the boil, add your pasta and cook according to the package directions, or until al dente.
    • In the meantime, heat up the olive oil in a large frying pan and add the onion.
    • Fry for a couple of minutes until the onion is soft and translucent, then add the mushrooms, ginger and garlic, and stir.
    • Add the soy sauce and continue to cook on medium heat until the mushrooms are cooked down and have shrunk in size.
    • Next, stir in the kale and cook for a couple of minutes, or until it has wilted down but still looks fresh and green.
    • Finally, stir in the cooked and drained pasta, and serve with ground black pepper to add to taste.