Fusilli with mushrooms and kale 5/11/22

Fusilli with mushrooms and kale

It’s pasta Wednesday! It’s also vegan Wednesday! I try to keep my Wednesdays vegan along with one or two other vegan or vegetarian days a week. This week along with with this pasta dinner, Friday (Afghani dal), Saturday (grilled porto mushrooms), and Sunday (Breakfast for Dinner) are all either vegan or vegetarian. I like to think that we are helping the planet as well as helping our waistlines!

I have been buying Trader Joe’s shredded kale which means the hardest things I have to do are cutting up the mushrooms, onion, and garlic. If I start with the mushrooms then they can be cooking while I cut up the rest of the stuff. The Al Dente Carba-Nada fusilli only takes about 4-5 minutes to cook so I need to be sauteeing the mushrooms, onions, and garlic (going into the pan in that order) before John drops the pasta. As the pasta is done and he is draining it (after reserving a cup of pasta water), I put in great handfuls of the kale. It look like a lot but it cooks down a ton.

At this point I stir the whole thing around adding pasta water to create a light sauce. Since I have been using olive oil spray up to this point, I also add in a teaspoon or so of olive oil, the real thing. Since I am not having grated cheese on mine I make sure that everything including the pasta water has been well salted during the cooking.

This whole process takes about 20 minutes total and the result is very satisfying. Why not choose a pasta/vegan day for yourself!?

Portion size for the pasta is 3 ounces

This entry was posted in Easy, Healthy tips, Italian, Methods, Pasta, Vegan, Vegetables, Vegetarian and tagged , , . Bookmark the permalink.

1 Response to Fusilli with mushrooms and kale 5/11/22

  1. Pingback: Fusilli with mushrooms and kale 5/11/22 — Omnivore | My Meals are on Wheels

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