This garlicky kale and mushroom linguine one of those meals which came about as a result of what I needed to use up in the fridge. I was home alone and it was this or beans on toast. It worked so well that I thought I’d share it with you lovely folks because honestly, who can resist garlic and mushrooms?
Ingredients
- 2 big handfuls of shredded kale
- 150 – 200 g linguine (depending on how hungry you are)
- 2 crushed garlic cloves
- 2 small diced onion or 2 diced shallots
- Olive oil
- Salted butter
- 100 g chestnut mushrooms
Method
- Bring a large pan of salted water (with a drop of oil) to the boil.
- Once your water boiling, add your pasta to the water and cook as per instructions.
- While the pasta is cooking, finely chop the garlic and slice the shallots and mushrooms. Cook them slowly in a frying pan on a medium heat in a mix of olive oil and butter until completely softened. This will take around 5-10 minutes.
- Add the kale and mix it well with the shallots and garlic. It’ll take around 5 minutes to wilt down (much like spinach).
- Once the kale wilted, add the drained cooked pasta to the kale and mushroom mix.
- Serve topped with parmesan and a good crack of black pepper and sea salt.
So there you have it, a really easy garlicky kale and mushroom linguine which is perfect for midweek meals.
Looking for more pasta inspiration?
Try these recipes:
