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.
Servings 4
Calories 363kcal
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)
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
Calories: 363kcal | Carbohydrates: 48g | Protein: 22g | Fat: 13g | Fiber: 14g | Sugar: 12g
