Mushroom kale pasta with garlic sauce - A quick and easy dish that gives you the satisfaction of fried noodles using five ingredients that you can get at any grocery store.
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Mushroom Kale Pasta with Garlic Sauce

A quick and easy dish that gives you the satisfaction of fried noodles using five ingredients that you can get at any grocery store. {Vegan, Gluten Free adaptable}
Prep Time10 mins
Cook Time10 mins
Course: Main
Cuisine: Chinese
Servings: 4 servings
Calories: 299kcal
Author: Maggie

Ingredients

  • 1 8oz./227g box chickpea pasta (or whatever type of pasta you prefer)
  • 2 tablespoons soy sauce or tamari for gluten free (*Footnote 1)
  • 1 tablespoon sugar
  • 1 1/2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1/2 pound mushrooms sliced
  • 3 to 4 kale leaves chopped
  • Optional Toasted pine nuts for garnish

Instructions

  • Boil the chickpea pasta according to the instructions.
  • Combine soy sauce, sugar, and 2 tablespoons water in a small bowl. Whisk to mix well.
  • Add 1 tablespoon oil in a large nonstick skillet and heat over medium high heat until hot. Add the mushrooms. Cook and stir occasionally until the mushrooms are browned. Transfer to a plate.
  • Add the remaining 1/2 tablespoon oil, garlic, and kale. Stir a few times and cover the pan. Steam for 30 seconds, or until the kale is almost cooked through.
  • Add back the pasta and pour in the sauce. Cook and stir until the sauce is mostly absorbed. Try the pasta and sprinkle with a bit more salt, if needed. Stir to mix again and transfer everything to a serving plate.
  • Serve hot as a main.

Notes

1. If you have light soy sauce and dark soy sauce, you can use 2 tablespoons light soy sauce with 1/2 tablespoon dark soy sauce to create an appetizing brown color.

Nutrition

Serving: 1of the 4 servings | Calories: 299kcal | Carbohydrates: 45.3g | Protein: 18.4g | Fat: 8.8g | Sodium: 543mg | Fiber: 9.7g | Sugar: 9.1g