Mushroom and Kale Alfredo

Hey everyone 🙂  how are you all? i hope your all well 🙂  im feeling great and even more great now iv got a tummy full of this mushroom alfredo…..right ill give you a glimpse into a day in the life of me (lol)….iv been having a fight with myself all day trying to decide what to make for dinner, and iv been going through all my old recipes and trying to find something nice but i couldn’t shake the need for mushrooms in a creamy sauce….so what would it be between?  i was thinking mushroom stroganoff, veggie supreme, mushroom au vin, mushroom pasta, mushroom and rice……then my indecisive brain decides to throw broccoli into the mix (we dont even have broccoli but i was wanting the same greenery and vitamins so kale sounded good)….so im thinking and thinking about what i could do and i thought “hey wait, iv never had mushroom alfredo before…do that!”  by this time i had already promised my husband that he would have creamy mushroom pasta and decided not to tell him id changed the name and thrown some new things in the mix in my brain hahaha so down i went to the kitchen and got out my ingredients for creamy mushroom pasta and the likes, chopped my veg while the water was boiling for the pasta and in the time it took to cook the pasta i had a full meal ready 🙂   and it was a success too 🙂  oh how i love a well stocked kitchen 🙂  So now i really hope you love this too ….its a super easy dish to make and use your nooch (nutritional yeast)

 

Ingredients: this recipe will feed 4 people along with salad

1 small onion chopped

punnet of mushrooms, anything that catches your eye

2 big garlic cloves, chopped finely

half bag of kale washed and chopped into bitesized pieces

1 carton of soya cream, i use alpro soya single cream

knob of vegan butter (gold packet stork or earth balance)

drizzle of extra virgin olive oil

splash white wine

1/4 cup nutritional yeast, i use marigold

1/2 teaspoon of mustard powder

salt and pepper to taste

handful of fresh chopped parsley

250g dry wholewheat pasta twists (can use any you like)

 

Method: 

  1. Bring a large pot of water to the boil and add a pinch of salt, once its at a rolling boil (bubbling) add your pasta.
  2. Add onion to a wok on a med/high heat with the butter and oil and toss through for a min or so, add your mushrooms and toss to coat and fry for about 3-4mins, then add your garlic for a few mins until it becomes fragrent and smells yummy…..then add your wine until it evaporates…add the kale and stir fry for a few mins…. now add the cream and reduce heat to simmer (your pasta will be nearly cooked by now) add 1/4cup of the pasta cooking water into the sauce along with the mustard powder…..give a good stir
  3. Add your nutritional yeast, parsley and pepper and taste if you need it which you might not then add salt and stir again to combine….taste again (the key to cooking is tasting all the time, its a little bonus haha)   
  4. Add the drained pasta to the sauce and toss to coat the pasta…..yummy…..serve with a little fresh pasley ontop and a salad on the side 🙂

Image

 

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Categories: Uncategorized | Tags: , , | 2 Comments

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2 thoughts on “Mushroom and Kale Alfredo

  1. Ella

    Hello! How much cream in a carton? What can I use instead?

    • Hey ella Bella 🙂 ill go check you can use plant milk and make it thicker by using a little bit of cornflour water…..equal parts cornflour and cold water an mix till combined an u drizzle a little in the Alfredo to make it thicker 🙂 x

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