This creamy kale mushroom pasta is everything! It’s creamy and it’s garlicky with teriyaki flavoured mushrooms and kale. And if you, or someone else in your household, are still not sold to the idea of eating kale, then I recommend starting with this dish. The kale is cooked soft together with the mushrooms in tamari sauce and garlic powder so you don’t almost realise that you’re having kale (and yes, I know the kale is not in its most nutritious format in this dish BUT it’s still kale).
You know how they say that you should listen to your body and it will tell you what it needs. However, a few years ago, I really didn’t understand what that meant. I was sure that if I listened to my body it would lead me to pizza and burgers all the time… yikes! But looking back now, I realise that that wasn’t what my body was telling me but rather what my mind was craving for due to my sugar addiction.
Having added more wholesome foods and plants to my diet and having learned how to cook it, I’m now much more tuned in with my body and lately, it has been telling me to eat more carbs. Yes, you read it right, carbs. This is clearly linked to my marathon training as running about 40miles/week (65km) needs some proper fuel. And this pasta dish is exactly that proper fuel that my body needs.
Even if you weren’t running or training like crazy, I’m sure you can enjoy this creamy kale mushroom pasta as a type of comfort food every now and again. And what’s not to like, this pasta is
- Super easy to make
- 2 handfuls of cashews
- 2 garlic cloves
- 1 tbsp olive oil
- 50ml almond milk
- 100g kale
- 250g chestnut mushrooms
- 1 tbsp tamari sauce
- 1 tsp garlic powder
- Sea salt
- 250g wholegrain pasta
- Handful of pine nuts
- Put the cashews to soak in warm water for at least 20 minutes
- Chop the garlic cloves
- Rinse and chop also the mushrooms and kale into bite sized pieces
- Put a pan with water and salt to boil for the pasta
- To make the sauce, put the soaked cashews, chopped garlic cloves, olive oil and almond milk into a food processor. Add 1 tsp salt and blend until smooth. Add more almond milk if the sauce is too thick and adjust the seasoning with salt
- Heat up a skillet over medium heat and gently roast the pine nuts on a dry pan. Then put aside to cool
- To the same skillet, then add the mushrooms. Cook for about 10 minutes until they release some liquid (no oil needed). Then add the kale and cook for a couple of minutes so that the leaves soften and then add tamari sauce and garlic powder. Toss around properly and cook for another couple of minutes
- Cook the pasta as instructed on pack
- Finally, combine the pasta with the kale and mushrooms and blend in the sauce as well. Top with the roasted pine nuts and enjoy!