Mushroom & Kale Pasta with Carrots, Thyme and Toasted Pine Nuts

by admin

Author: @anna.culina
Ingredients:

400 g Mixed Mushrooms sliced
1 large Carrot thinly sliced lengthwise
1 small Red Onion diced
2 cloves Garlic diced
120 g Curly Kale
2 tbsp Fresh Thyme
1/4 tsp Nutmeg
1 tbsp Olive Oil
1 tbsp Soy Sauce
1 tbsp Maple Syrup
2 tbsp Balsamic Vinegar
120 ml Soy Cream
Salt & Pepper to taste
200 g Whole Wheat Pasta
Toasted Pine Nuts for topping

Instructions:

1. Cook pasta according to the packaging instructions.
2. Separate kale leaves from stems. Slice kale stems.
3. Heat up olive oil in a large pan. Add onions and garlic and fry for 2 min. Add kale stems and carrots and fry for another 3 min. Add thyme, nutmeg, a little salt & pepper.
4. In a cup mix balsamic vinegar, soy sauce & maple syrup. Add mushrooms & pour mixture in the pan, give it a good stir, cover with a lid and let simmer for 5 minutes. Stir in the soy cream and kale and let simmer for a few more minutes with a closed lid.
5. Right before serving add cooked pasta, salt & pepper to taste. Serve with toasted pine nuts.
Mushroom Kale Pasta with Carrots Thyme and Toasted Pine Nuts

Mushroom & Kale Pasta with Carrots, Thyme and Toasted Pine Nuts

Author: @anna.culinaIngredients: Instructions: Recipes Mushroom & Kale Pasta with Carrots, Thyme and Toasted Pine Nuts European Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400 g Mixed Mushrooms sliced
  • 1 large Carrot thinly sliced lengthwise
  • 1 small Red Onion diced
  • 2 cloves Garlic diced
  • 120 g Curly Kale
  • 2 tbsp Fresh Thyme
  • 1/4 tsp Nutmeg
  • 1 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Maple Syrup
  • 2 tbsp Balsamic Vinegar
  • 120 ml Soy Cream
  • Salt & Pepper to taste
  • 200 g Whole Wheat Pasta
  • Toasted Pine Nuts for topping

Instructions

1. Cook pasta according to the packaging instructions.
2. Separate kale leaves from stems. Slice kale stems.
3. Heat up olive oil in a large pan. Add onions and garlic and fry for 2 min. Add kale stems and carrots and fry for another 3 min. Add thyme, nutmeg, a little salt & pepper.
4. In a cup mix balsamic vinegar, soy sauce & maple syrup. Add mushrooms & pour mixture in the pan, give it a good stir, cover with a lid and let simmer for 5 minutes. Stir in the soy cream and kale and let simmer for a few more minutes with a closed lid.
5. Right before serving add cooked pasta, salt & pepper to taste. Serve with toasted pine nuts.

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