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4.41 from 5 votes

Kale Mushroom Pasta

Creamy mushroom past with garlic kale is the perfect spring meal to serve to all your family and friends!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8
Author: Molly Thompson

Ingredients

  • For the Creamy Mushroom Sauce
  • 2 tablespoons olive oil
  • 5 cups Crimini mushrooms roughly chopped
  • 1 large yellow onion
  • 1 jar of Bertolli Riserva Marinara
  • 4 ounces cream cheese softened
  • For the Garlic Kale
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 bunches kale
  • For the pasta
  • 8 ounces whole wheat spaghetti

Instructions

  • Pasta: Boil the pasta according to the package directions. While the pasta is boiling make the garlic kale.
  • Kale: Heat the olive oil over medium-high heat in a large sautee pan, about 1 minutes. Add the minched garlic and cook until slightly browned, being careful not to burn it. Remove the kale from the stems and roughly chop. Add the kale to the pan and cook until wilted, about 6 minutes. Set aside.
  • Sauce: In a large sauce pot, add olive oil and cook on medium-high heat to warm. Add the mushrooms and onions until cooked down. Onions will be slightly translucent, about 7 minutes. Add the Bertolli Riserva Marinara and mix to combine. Add the cream cheese and mix until melted and fully incorporated. Sauce will turn a lighter red color. Toss the cooked pasta with the sauce to coat it all. Serve in large bowls and top with garlic kale.