Kale Mushroom Capellini
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
Ingredients
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- 12 oz. capellini dried pasta
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, chopped (about 1 cup)
- 3 cloves of garlic, minced
- 1 8oz. package of whole crimini mushrooms,sliced (for faster prep you can purchase them sliced, I prefer to slice my own)
- 1 tablespoon dried Italian seasoning
- 1 1/4 cup vegetable stock
- 1/4 cup tomato paste
- 1/2 cup sun-dried tomatoes
- 3 1/2 to 4 cups chopped kale (you can use spinach)
- sea salt and pepper to taste
- crushed red pepper flakes (optional)
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta is cooking chop the onions, mince the garlic, clean and slice the mushrooms, clean and chop kale if needed, I purchased pre cut kale.
- In a large skillet heat olive oil over medium-high heat. Add the onions and saute until onions are translucent, about 2 minutes. Add garlic, mushrooms and Italian seasoning to skillet and continue to saute about 1 minute longer.
- Add one cup of the vegetable stock and tomato paste to skillet, whisk (affiliate link) to combine, add in the sun-dried tomatoes and kale, reduce heat and simmer 3 to 5 minutes. Kale should be soft and wilted. Add in the remaining vegetable stock.
- Carefully drain pasta and add to the skillet, toss to coat.
- Season with salt and pepper to taste. Add in the red pepper, toss, garnish.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1.5
- Calories: 187
- Sugar: 4.2
- Sodium: 76.7
- Fat: 3.6
- Saturated Fat: 0.5
- Carbohydrates: 33.1
- Fiber: 3.1
- Protein: 7
- Cholesterol: 0
Find it online: https://thewholeserving.com/kale-mushroom-capellini/