Monday, October 17, 2016

Mushroom Kale One Pot Pasta

This week I had a pound of mushrooms in the fridge that I was determined to use before they were too unappetizing. As I considered my options, I leaned toward a vegetarian dinner with pasta and then, eureka! I remembered Martha Stewart's one pot pasta.

But would it work with mushrooms? After all, they're sort of delicate. I forged ahead figuring I would end up with dinner or a big mess.

I wanted to emphasize the mushrooms in the dish, and I wasn't sure if they would take well to being boiled. So I sauteed onions, and then added the mushrooms in the big pot first. Then I added the other veggies and the pasta.

To my complete surprise, it worked, and we loved it. Now, it's a mild-flavored dish because we're not spicy people. But you can certainly jazz it up with some spices or maybe even a dash of hot sauce?

I used chicken stock, but if you have a vegetarian in your family, you could easily substitute a veggie stock. I went very light on the tomatoes, so the mushrooms could shine and wouldn't be overpowered.

Mushroom and Kale One Pot Pasta

1 tablespoon olive oil
1 tablespoon butter
1/2 onion
1 pound white or cremini mushrooms
1/2 teaspoon thyme
pinch of sage
12 ounces linguini (uncooked)
15 cherry tomatoes
1/2 teaspoon salt
2.5 ounces fresh baby kale (about 1/2 of a 5 ounce container)
1 tablespoon olive oil
4 cloves of garlic, chopped
2 1/2 cups chicken broth (I used Swanson's Organic)
2 cups water
1/8 cup heavy cream

grated Parmesan (optional)

Slice the onions and mushrooms. Add 1 tablespoon olive oil and the butter to a large pot over medium high heat. Add the onions, stirring occasionally until translucent. Add the mushrooms. When they begin to look soft, add the thyme and sage. Stir. Add the linguini, tomatoes, salt, kale, 1 more tablespoon olive oil, garlic, chicken broth, and water.

Bring to a boil. Cook according to the pasta package (9-13 minutes). Stir occasionally. The pasta will soften and become more prominent as it absorbs the liquids. When the pasta is al dente (or to your liking) remove from heat and stir in the cream. Sprinkle with pepper and top with some grated Parmesan cheese if you like.

Saute onions.

Saute mushrooms in the same pot.

Add the rest of the ingredients.

Don't panic! The pasta is cooking underneath.

The pasta begins to absorb the liquid.

See the sauce it makes?

Perfect for meatless Monday!

Coming in February!


  1. This sounds good, thanks for the recipe too

  2. Looking forward to the book. Going to try the recipe!!

    1. Dee, I hope you'll like it as much as we did!

  3. The one pot technique for pasta sounds great, Krista. Thanks for the recipe and looking forward to reading the book. Cute cover!

    1. Thanks, Grace! I hope you'll like the book. And the recipe!

  4. Great idea.
    And you could serve it with Gigi Padian's vegan "parmesan".

    1. It's so easy! I don't think I'll ever cook pasta (except spaghetti and meatballs) any other way again!

  5. Ah, so you saute or cook all the tasty stuff first and then let the pasta soak up all those good flavors. Brilliant!

  6. Ah, so you saute or cook all the tasty stuff first and then let the pasta soak up all those good flavors. Brilliant!

  7. This looks terrific, Krista -- just right for these early fall days!

  8. I love the look of this, Krista! Will be trying it soon. I usually have some mushrooms taunting me from the fridge. Hugs. MJ

  9. So excited to see a Vegetarian recipe & it looks FAB!
    Kelly Braun

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