Vegan Kale Portobello Mushroom Pasta

This simple pasta is packed with nutrients + flavor! The nutritional yeast gives a cheesy flavor that pairs oh-so-well with rich garlic and Portobello!


  • 2 Tbsp. olive oil

  • 1 Large Shallot; diced

  • 6 Garlic cloves; minced

  • Salt, pepper, and crushed red pepper to taste

  • 6 Portobello mushroom caps; cubed

  • 1 bunch of kale; loosely chopped

  • 8 oz. spaghetti or linguine (I used Banza chickpea pasta for added protein and fiber!)

  • 1/2 cup pasta water

  • 2 tbsp. tomato paste

  • Juice from 1/2 a lemon

  • 1/2 cup fresh parsley leaves; finely chopped

  • 2 tbsp. nutritional yeast


  1. In a large pot or Dutch oven, boil water and cook pasta according to package directions, reserve 1/2 cup of pasta water, and set noodles aside to drain in a colander.

  2. Meanwhile, heat olive oil and sauté shallot + 3 cloves garlic on low heat until shallot begins to lightly brown (the remaining garlic will go into the pasta raw).

  3. Add seasonings + mushrooms + kale and sauté on medium-High an additional 5 minutes.

  4. Add tomato paste + lemon juice + pasta water and combine well to form a jammy-like mixture with the vegetables. Cook until mushrooms are soft.

  5. Finally, reduce heat to low and add cooked noodles + parsley + remaining garlic + nutritional yeast. Combine well and divide into 4 servings. Enjoy!

Soured By: Shelby Hamilton