Kale and Mushroom Linguine
This weeknight pasta is a snap to put together and full of good-for-you leafy greens. Use whole wheat pasta in lieu of the white to up the fiber content. Omit the cheese to make this recipe vegan.
PREP TIME
10 minutes
COOK TIME
20 minutes
Kale and Mushroom Linguine
Ingredients
12 ounces linguine
2 tablespoons olive oil
1/2 medium sweet or yellow onion, chopped
6 – 7 large garlic cloves, chopped
2 pounds mushrooms, sliced (we used Crimini, but use whatever you like)
1 bunch kale, sliced into ribbons
1/2 cup vegetable stock
4 ounces parmesan cheese, plus more to garnish
Salt and fresh cracked pepper, to taste
Directions
In a large pot cook pasta to al dente according to package instructions. Drain in colander and set side.

In the same pot, heat olive oil over medium heat. Add onions and sauté for 4 minutes. Add garlic and mushrooms and sauté until the mushrooms begin to release their moisture, about 4-5 minutes. Add the kale and cook until the kale wilts.

Add the pasta and stock to the vegetable mix and hat until stock is warmed through and begins to thicken. Remove from heat, add cheese and toss to combine. Garnish with extra cheese and serve right away.
Looking for inspiration? Try these recipes:
Buffalo Chicken Penne Bake
Buffalo Chicken Penne Bake
Tabouleh Salad
Tabouleh Salad
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries