This delicious creamy mushroom pasta is a favourite of mine due to how quickly it can be made and how tasty it is! I have been making variations of this for years and must eat it for lunch at least once a week without fail. It never even occurred to me to write this recipe up as it is so simple but I had a few requests for it so here we are.
This is a really versatile recipe and, although I have made so many different versions of it, I have kept the recipe below basic and it is up to you if you choose to jazz it up. One thing I do quite often that I have left out of the recipe is add in a little bit of smoked paprika which really adds an extra depth of flavour.
You can use any type of mushrooms you like in this recipe but I usually use chestnut mushrooms or a mix of chestnut and button. Similarly, you can use any type of kale in this recipe. I usually make this using Cavolo Nero but depending on availability a bag of kale already shredded from your local supermarket will work perfectly. If kale isn’t your thing you could substitute this for spinach. You could even turn this into a jazzier evening meal by adding chopped leek, broccoli, pancetta or/and chicken substitutes to this.
Remember, not all gluten free pasta is created equally so make sure you use a brand you are familiar with so it doesn’t ruin the dish. Cook the pasta according to the packet instructions and ensure you save a little bit of the starchy water to create a sauce with when draining it.
I use nutritional yeast in this recipe, however, I have also made this using a dairy free parmesan substitute. I know nutritional yeast is not to everyone’s taste so this is an option if you don’t like it or cannot find it. If you do eat dairy you could simply make this recipe following the exact method but just use butter, cream and cheese made using cow’s milk instead.
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