Kale Mushroom Pasta
This kale mushroom pasta is built around one of my favorite flavor combinations: mushrooms and balsamic vinegar. I wanted a pasta that leaned into that deep, savory flavor without feeling like another predictable tomato or cream-based dish. After some experimenting, this almond butter balsamic sauce came together, and it completely changed the recipe. It’s rich, tangy, and very different from your typical pasta, in the best way.
This recipe went through plenty of testing to get the balance right. I originally made it during a season when I had the energy to chop vegetables and take my time in the kitchen.
Now, I make this in a much more burnout-friendly way. Frozen diced onions, pre-sliced mushrooms, and frozen kale or spinach keep prep to a minimum. The sauce comes together quickly with pantry staples, and using a high-protein pasta turns this into a filling, low-effort dinner that still feels intentional.
If you enjoy pasta with interesting, non-traditional sauces, you might also like my Zucchini Mushroom Pasta, White Bean Pasta Sauce, or Pasta with Carrot Sauce. All of these come together in under 30 minutes and are great options when you want something a little different without a lot of extra effort.
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Ingredient spotlight
This is not a full list of ingredients, you can find that in the recipe card below. These are just a few key ingredients I thought would be worth mentioning:
- Mushrooms – Use whatever mushrooms you have on hand. Cremini mushrooms are my go-to here. They have a deeper, more savory flavor than white mushrooms.
- Almond butter – Almond butter is the base of the sauce, adding richness and body without cream. It creates a smooth, slightly nutty sauce that pairs perfectly with the balsamic vinegar. If you don’t have almond butter, tahini or sunflower seed butter are great substitutes.
- Balsamic vinegar – this really adds so much flavor to the dish, so be sure you are using a balsamic vinegar that you love. It makes a difference.
- Pasta – I recommend using a high protein pasta like chickpea or lentil pasta to make this dish more filling and helps turn it into a complete, satisfying meal.
How to make kale mushroom pasta
Saute onions in large skillet over medium heat 3-4 minutes until they begin to soften. Add garlic and cook 1 minute. Move the onions to the side. Add sliced mushrooms and cook 5 minutes. After 3-4 minutes, you can stir in the onions and garlic with the mushrooms. Once the mushrooms have given off most of their liquid (may take up to 7 minutes), add the chopped kale and stir, turn off the heat. While the veggies are cooking, make the almond butter sauce by combining almond butter, balsamic vinegar, water, salt, and garlic powder. Once the pasta is done cooking, reserve about 1/2 cup of the cooking liquid before draining.
Drain the pasta and add it to the skillet along with chopped tomatoes and the balsamic sauce.
Check the consistency of the sauce/pasta and if needed add 1-2 tablespoons of the cooking liquid at a time to the skillet, stirring well once added to fully incorporate.
Tips for success
- Prep before you start cooking – Chop all the vegetables before you begin cooking so nothing burns. This is easiest to do while the pasta water comes up to a boil.
- Don’t want to chop? Use frozen diced onions, frozen kale and pre-sliced mushrooms.
- Layering the vegetables matters – As you add vegetables to the pan, move what’s already cooking to the side so each layer has space to sauté. This helps the mushrooms cook down properly instead of becoming waterlogged. When adding the kale, you can simply stir it in, it wilts quickly from the heat.
- About the pasta amount – This recipe is written for chickpea or lentil pasta, which typically comes in 8 ounce boxes. If using regular pasta, use half a box or double the vegetables and sauce.
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Easy Kale Mushroom Pasta (Almond Butter Balsamic Sauce)
This pasta features a bold balsamic almond butter sauce paired with sautéed mushrooms and kale. It’s a simple, plant-based dinner made with pantry staples and minimal prep, perfect for when you want something different without extra work.
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Servings: 4
Ingredients
- 1 medium white onion, chopped - about 1 cup diced onion
- 3 cloves garlic, chopped - optional
- 10 oz mushrooms, sliced
- 1 bunch lacitino kale, destemmed and chopped - about 2 cups frozen kale
- 1/2 cup cherry or grape tomatoes, sliced
- 1/2 teaspoon sea salt
- 8 oz chickpea or lentil pasta
Creamy Balsamic Sauce
- 1/4 cup almond butter
- 1/3 cup balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/4 cup water
- 2-4 tablespoons reserved pasta water (optional, as needed)
Instructions
- Bring a large pot of water to a boil.
- While the water is coming up to a boil, chop the onion, garlic, slice the mushrooms, destem and chop the kale and cut the tomatoes in half.
- In a bowl combine the creamy balsamic sauce ingredients in a bowl. Stir well to combine.1/4 cup almond butter, 1/3 cup balsamic vinegar, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1/4 cup water
- When the water comes up to a boil, add the pasta to the pot. For chickpea pasta, cook the pasta one minute less than indicated on the box.8 oz chickpea or lentil pasta
- Preheat a large skillet over medium heat. When the skillet is preheated spray with olive oil or avocado oil and add the chopped onion. Cook 3 minutes.1 medium white onion, chopped
- After 3 minutes, add the garlic to the saute pan and cook 1 minute.3 cloves garlic, chopped
- Push the onions and garlic to the side and add the sliced mushrooms. Cook 5-7 minutes. After 5 minutes, you can stir in the onions and garlic.10 oz mushrooms, sliced
- Sprinkle the mushrooms with salt, add chopped kale and stir well. Turn off the heat and allow the kale to wilt.1/2 teaspoon sea salt, 1 bunch lacitino kale, destemmed and chopped
- Before draining the pasta, reserve about 1/2 cup of cooking liquid.
- Drain the pasta and add it directly to the skillet with the veggies. Pour the balsamic sauce over top and add the sliced tomatoes. Stir well.1/2 cup cherry or grape tomatoes, sliced, 2-4 tablespoons reserved pasta water (optional, as needed)
Recipe Notes
Top tips
- Reserve pasta water – Before draining the pasta, reserve about ½ cup of the starchy cooking water. This helps the almond butter balsamic sauce coat the pasta evenly and reach the right consistency.
- Wait to salt the mushrooms until they have given off their liquid for the best texture.
- Be sure to remove the thick stems from the kale. They will not cook down with the residual heat of the pan and will be tough.
- Fridge: Store leftovers in the fridge for up to 5 days.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
363
Fat
13
g
Carbohydrates
48
g
Fiber
14
g
Sugar
12
g
Protein
22
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Common questions
How to add more protein
An easy way to add more protein to this recipe is to use a lentil or chickpea based pasta. Some other additions include:
- Add a can of rinsed/drained white beans
- Balsamic tofu
- Italian diced chicken
- Air Fryer Frozen Shrimp
- Instant Pot Shredded chicken
- Balsamic beef
- Chicken sausage or vegan sausage
