Garlicky Kale & Mushroom Pasta (with a Vegan Option)

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All Photos © Christine Elise McCarthy 2014

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You may or may not have noticed that I often use certain ingredients in streaks.  This is primarily due to a desire to recreate with the leftovers from a previous recipe.  This is one of those.

Yesterday I presented Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs.


The fact is, I sauteed the entire 10 oz package of chopped kale & the entire 8 oz package of mushrooms & that quesadilla did not use very much of that up.  So – I now present this pasta dish.

I used heavy cream & real Parmesan.  If you are vegan – just sub those out with a vegan variety or eliminate them entirely.  The dish is pretty flavorful & the absence of dairy should not have any negative impact.



Garlicky Kale & Mushroom Pasta

feeds 4 easily


1 lb pasta (I used macaroni leftover from my Smoky Guinness Mac & Cheese with Crispy Fried Onions)

10 oz bag (or one large bunch) kale – stemmed & chopped

2 TBS olive oil

8 oz mushrooms – sliced

4 garlic cloves – chopped

1 tsp garlic powder

1/3 cup Parmesan (or vegan alternative) – grated – optional

1/2 cup heavy cream (or vegan alternative) – optional

Parsley – chopped

Extra Parmesan as garnish – optional

S&P to taste





Cook the pasta, drain & set aside.

Heat the olive oil in a large saute pan over medium heat & add the garlic & garlic powder.  Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender, 5-10 minutes or so.  Add the heavy cream & Parmesan (if using) and blend it in completely.  I added a bit of salt (not a lot because the Parmesan is salty) and a LOT of pepper – 2 tsp or more.  Go lighter if you do not like a lot of spice.

Add the pasta & mix it all in.  Taste for S&P.  Add the chopped parsley.  Serve it up & add more Parmesan, if you like!





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