Hiya Gorgeous!
The cold, winter nights have arrived where I live (brrr!), and I don’t know about you, but all I want to do is curl up and enjoy some cozy deliciousness by the fire. Good food, a great book and a whole lotta Netflix!
Many of us will be spending more time in our homes this season, craving the comfort of warmth and full-flavored nourishment. With that in mind, winter is the perfect time to hibernate and experiment in the kitchen—to fill our tummies with hearty plant-based goodness and love.
So today I’m excited to share our latest and greatest Test Kitchen Tuesday creation:
Creamy Mushroom & Kale Pasta.
This recipe is so frickin’ out-of-this-world yummy! It’s the perfect dish to make and share.
As with all our Test Kitchen Tuesday recipes, it’s easy to make and comes with a video tutorial to guide you along the way.
Hit play below to see just how easy it is to whip up this super yummy pasta. Without further ado, let’s make some creamy awesomeness together!
Creamy Mushroom & Kale Pasta
Serves 3-4
Creamy Mushroom Sauce:
2 teaspoons extra virgin olive oil
1 1/2 cups chopped cremini mushrooms (about 8 oz)
½ cup cashews, soaked overnight and drained
2/3 cup water
1 tablespoon nutritional yeast
2 tablespoon lemon juice
1 teaspoon Dijon mustard
¾ teaspoon salt
1 tablespoon truffle oil (optional)
Pasta:
8 oz whole wheat or gluten-free pasta (such as shells, penne or rotini)
2 tablespoons extra virgin olive oil
10 oz cremini mushrooms, sliced
1 small (or ½ large) yellow onion, diced
3 cloves garlic, minced
6 tightly packed cups kale, tough stems removed and leaves chopped
¼ teaspoon salt
freshly ground black pepper, to taste
¼ teaspoon crushed red pepper (optional)
2 teaspoons tamari
1. In a large saucepan, heat 2 tsp extra virgin olive oil over medium heat. Add the 1 ½ cups chopped cremini mushrooms and saute until tender, about 5 minutes. Remove from heat and let cool.
2. In a high-speed blender, add soaked cashews, cooked mushrooms, water, nutritional yeast, lemon juice, Dijon mustard, salt and truffle oil (if using). Blend until completely smooth and creamy, about 2 minutes.
3. Prepare pasta according to package directions.
4. While pasta is cooking, heat extra virgin olive oil over medium heat in your large saucepan. Add mushrooms and onion and saute until mushrooms are tender and onions are translucent about 5 minutes. Add garlic, kale, salt, pepper, crushed red pepper, and tamari, and saute an additional 3 minutes, or until kale is wilted and tender.
5. Pour creamy mushroom sauce into kale mushroom mixture and heat over low, or until heated through and sauce is slightly thickened.
6. Add drained, hot pasta to saucepan and gently stir to combine, or until pasta is coated with creamy mushroom sauce. Serve immediately.
Thanks for the video, I do better with visuals 🙂
The pasta was great, I don’t even like kale and I enjoyed this dish, for a carnivore friend I threw some cooked chicken into his.
I’m so glad you are loving the video! I’d be curious how your carnivorous friend might like it as is. The cashews, mushrooms, and pasta make it extra filling. Cheers! xo, kc
Hahaha! Carnivores are funny…
I always end up changing recipes so they don’t have meat,although I eat a little home raised chicken…maybe 1 thigh every 2-3 months!!!
Thank you for the recipe,Kriss:I’ll try it over some sprouted rye&kamut!!!
Hi Al, are you using kamut noodles and rye?
Hi Nancy!
I sprout the seeds and use them raw,pretend it’s rice!!! I do the same with buckwheat.
I eat mostly raw,but I find it a good alternative to any grain base,even for sweet dnacks,with raw honey and cacao..or olive oil and garlic…
Dee-f*#%-licious!
Try it!!!
This is amazing Kris. Just what I needed this week. Thank you for another healthy, winning recipe!!
You’re welcome Mary. Hope you enjoy! xo, kc
Kris, this looks wonderful. I’d love to know if you have any options for the mushrooms as I am allergic to them. What would be a good alternative in the sauce? I’d put other veggies in with it – maybe some edamame, asparagus; along with the kale. Thank you for your continued goodness that you send – both in food and spirit!! Blessings to you and yours!!
Great question! I’d suggest tofu or even 1 small white potato (boiled and then blended) for the mushrooms in the sauce and then zucchini for the mushrooms in the pasta. Hope that helps! xo, kc
This looks sooo yummy!! I cant wait to try it! Thank you for posting this! Question: Is it possible to substitute sunflower or pumpkin seeds for the cashews??
And by the way, 🙂 thank you so much for the MANY ways you bring vitality, play, wellness and joy into my life, dear Kris Carr. I am so grateful for all you do in more ways than I can say! With much love back to you:) xoxoxo
Raw pumpkin seeds or raw sunflower seeds work as a sub for the cashews. And thank YOU! You’re wonderful. xo, kc
Hi Kris! Looks delicious!! BUT that is a lot of oil…adding a lot of fat and calories with no nutritional value. I am going to simmer and saute in veggie broth, maybe adding some fresh thyme for added flavor. What do you think?
Broth or water in place of oil would be fine, especially if you are already used to “steam-frying” onions and other veggies. Hope that helps! xo, kc
Thanks for asking this question Tara, as I wondered that myself (my kiddo has nut allergies). Thanks for responding Kris!
Great recipe, I’m going to try it definitely
Just one question: how long should I soak the cashew? Probably it’s a silly question but I’m totally new to vegan and plant based cooking
Thanks for your answer, and keep up your good work
Hi Sara, soak the cashews overnight and they’ll be ready for you to use the next day! Hope that helps. xo, kc
Wow this looks amazing!!! Thanks for the recipe! I’ll make it tonight!
Enjoy Carly! xo, kc
I just made this and let me tell you it was absolutely fabulous. A bit prep intense especially because I’m not a seasoned cook and also because I used zucchini noodles instead of pasta but it was well worth the time! Thank you, Kris!
So happy you enjoyed it Iris! xo, kc
Tried the recipe I love it !!! so did my family ?
Right on, Anne!
Made this last night and served to my mom who is non-veg and it was a hit. It was great!!
Fantastic, Erin!
This looks DELISH! I’d love to bring it to the dinner group I’m a part of. The directions say to eat immediately. I’m guessing it’s because the creaminess of the cashew mushroom sauce would kind of be dry if eaten later? I’ve noticed this before with yummy cashew sauces when eating leftovers the next day but I just add a little extra milk before re-heating. Thanks so much!
Thank you so much Kris! This is the best vegan creamy pasta I’ve ever made(and devoured without being able to stop ‘ooh’ing and ‘aah’ing :*) You are my inspiration, not just for food, but life in general <3
Wow! A dish with all the ingredients I love. Great combination. What inspired you to try this?
Thanks for the fabulous recipe! We made this last night, and had the leftovers for lunch today ☺️
So creamy and decadent! It was as delicious as pasta with Alfredo sauce.