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
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.
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).
Add seasonings + mushrooms + kale and sauté on medium-High an additional 5 minutes.
Add tomato paste + lemon juice + pasta water and combine well to form a jammy-like mixture with the vegetables. Cook until mushrooms are soft.
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