Ingredients

• Ingredients Scale 1x2x3x 12 oz. linguine, or your favorite pasta 2 tablespoons olive oil or 1/4 cup water/broth (for water saute) 1 large shallot or 1/2 medium onion, chopped 6 – 7 large garlic cloves, chopped 2 lbs. (32 oz.) sliced mushrooms (button, crimini, shitake, porcini, etc.) 5 oz. package baby kale or 1 bunch lacinato kale (julienned) 1/2 heaping teaspoon thyme, herbes de provence, rosemary or Italian blend pinch of red pepper flakes, optional mineral salt & fresh cracked pepper, to taste 1 1/2 cups vegetable or miso broth lemon wedges, to serve (optional)

Preparation

• Instructions Pasta: In a large pot cook pasta according to package, drain in colander and set side. Saute Veggies: In same pot, heat olive oil over medium heat, add onions and cook 4 minutes, add garlic, mushrooms and herbs, optional red pepper flakes, salt and pepper, cook over medium heat until mushrooms start to release moisture, about 4 – 5 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale). Combine: Add the pasta to the mushroom mix, add broth, mix well and continue to cook until broth is just warmed. Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper and a squeeze of lemon for brightness. Serves 4 – 6 NOTES: Add a few chopped sun-dried tomatoes for another layer of flavor. It’s delicious! Use spinach in place of kale if you like. Add extra protein to this recipe by adding a can of cannellini or great northern beans, drained and rinsed, to the pot after adding the broth. Use any noodles you prefer, penne, farfalle, soba, udon, ramen, fettucine, etc. Use rice or quinoa pasta to make this gluten free.