Ingredients
Scale
Mushrooms:
- 1 small package of white or cremini mushrooms, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary
- 1/4 cup white wine (optional)
- 2 cups shredded kale
- Salt/Pepper to taste
Pasta sauce:
- 1 cup soaked cashews
- 1 cup almond milk
- 1/2 squeeze lemon
- 1 tbsp nutritional yeast
- 1/3 cup shallot
- 2 cloves garlic
- 1 tbsp dijon mustard
- Salt/Pepper to taste
Other:
- 1/4 cup toasted pine nuts
- 1 tsp lemon zest
- Fresh Rosemary
Instructions
- Mushrooms: Add the mushrooms and olive oil to a pan over medium heat. cook for 2 minutes un-disturbed. This will give them a good sear. Flip and cook the other side for another 2 minutes. Now add the garlic, rosemary and lemon, salt/pepper, cook for 2 minutes.
- Add the optional white wine cook for an additional 2 minutes to reduce.
- Toss in the shredded kale and cook for a few minutes until a little softened. Set aside.
- Sauce: Throw all the ingredients in a high power blender, blend until smooth.
- Assemble the pasta: Combine the cooked pasta, pasta sauce, and fold in the kale mushroom mixture. Garnish with lemon zest and toasted pine nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes