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Mushroom & Kale Pasta with Carrots, Thyme and Toasted Pine Nuts

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Don’t you just love a quick and healthy pasta recipe? This have tons of veggies in it and every bite is filled with different tastes and textures. Yum!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This is feeding: 3 people
Author: Anna Culina @anna.culina

Ingredients

  • 400 g Mixed Mushrooms sliced
  • 1 large Carrot thinly sliced lengthwise
  • 1 small Red Onion diced
  • 2 cloves Garlic diced
  • 120 g Curly Kale
  • 2 tbsp Fresh Thyme
  • 1/4 tsp Nutmeg
  • 1 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Maple Syrup
  • 2 tbsp Balsamic Vinegar
  • 120 ml Soy Cream
  • Salt & Pepper to taste
  • 200 g Whole Wheat Pasta
  • Toasted Pine Nuts for topping

Instructions

  • Cook pasta according to the packaging instructions.
  • Separate kale leaves from stems. Slice kale stems.
  • Heat up olive oil in a large pan. Add onions and garlic and fry for 2 min. Add kale stems and carrots and fry for another 3 min. Add thyme, nutmeg, a little salt & pepper.
  • In a cup mix balsamic vinegar, soy sauce & maple syrup. Add mushrooms & pour mixture in the pan, give it a good stir, cover with a lid and let simmer for 5 minutes. Stir in the soy cream and kale and let simmer for a few more minutes with a closed lid.
  • Right before serving add cooked pasta, salt & pepper to taste. Serve with toasted pine nuts.

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