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Mushroom u0026amp; Kale Pasta with Garlic Cream Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta and Vegetables
  • 350 g pasta of choice (fettuccine, penne, or spaghetti)
  • 2 tablespoons olive oil
  • 2 cups mushrooms, sliced (cremini, button, or shiitake)
  • 2 cups kale, chopped and tough stems removed
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • For the Garlic Cream Sauce
  • 1 cup heavy cream or full-fat coconut milk for vegan option
  • 1/2 cup grated Parmesan cheese (optional for vegan option)
  • 1/2 teaspoon red chili flakes (optional)
  • 1 tablespoon unsalted butter or olive oil
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Optional Garnishes
  • Fresh parsley, chopped
  • Extra Parmesan cheese
  • Cracked black pepper

Instructions
 

  • Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5–6 minutes until golden and tender.
  • Add garlic and cook for 1 minute until fragrant.
  • Add chopped kale and cook until wilted, about 3–4 minutes. Season with salt and black pepper.
  • In a small saucepan, combine butter, heavy cream, thyme, and red chili flakes. Heat gently over low-medium heat until warm.
  • Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
  • Add the cooked pasta to the skillet with mushrooms and kale. Pour the garlic cream sauce over the pasta and toss to coat evenly. Add reserved pasta water gradually if needed to thin the sauce.
  • Cook for an additional 2–3 minutes until everything is well combined and heated through.
  • Serve immediately, garnished with fresh parsley and extra Parmesan if desired.