Mushroom and Kale Creamy Penne
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Ingredients
  • 2 cups mushrooms, sliced
  • 1 cup onion, chopped
  • 500 grams penne pasta (dry) I use Tru Roots Ancient Grains Pasta which is gluten-free
  • 3 kale leaves (stem removed), chopped
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • ½ tsp pepper
  • ⅓ cup Parmesan cheese (vegan or regular)
  • 1 400 mL can light coconut milk
  • 1 Tbsp butter (or vegan margarine)
  • 1 Tbsp gluten-free or all-purpose flour
Instructions
  1. Cook your pasta according to package directions.
  2. In a large skillet, spray with cooking spray. Add the mushrooms in an even layer so they can cook and brown. Flip, and when they have browned a bit, add in the chopped onion and cook until the onion is translucent.
  3. Add in the kale and garlic and cook down until the kale starts to become soft.
  4. Remove the mushrooms, onion, garlic and kale from the pan. Set aside.
  5. Now to make the sauce. Melt the butter and 1 Tbsp flour and whisk for a couple minutes in the large skillet over medium heat.
  6. Add in the can of coconut milk to the butter/flour mixture and whisk until smooth. Add in the salt, pepper and parmesan cheese and whisk until melted together into a creamy sauce.
  7. Add back in the mushrooms, onion, garlic, kale and simmer together for a few minutes.
  8. Add in the drained pasta and toss together.
  9. Serve with extra parmesan cheese on top if desired.
Notes
Recipe can be made vegan by using vegan margarine and vegan parmesan cheese
Nutrition
Serving size: ⅙ of recipe Calories: 403 Fat: 10.4 g Saturated fat: 4.7 g Carbs: 69 g Sugar: 3.7 g Sodium: 245 mg Fiber: 3.8 g Protein: 9 g Cholesterol: 5.2 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/mushroom-and-kale-creamy-penne/