Tuscan Kale and Mushroom Fettuccine

Servings: 4 yield(s)
  • 8 oz Explore Cuisine Edamame & Mung Bean Fettuccine (1 box)
  • 3 cloves garlic (smashed)
  • 1 shallot (chopped)
  • 2 pints cremini mushrooms (sliced, baby bella)
  • 2 bunches Lacinato kale (stemmed and chopped)
  • 2 cup unsweetened almond milk
  • 2 cup vegetable broth
  • 1/2 bunch fresh basil
  • 1/2 bunch fresh oregano
  • 1/2 tsp crushed red pepper
  • 1 cup toasted walnuts (chopped)
  • 1/4 cup fresh parsley (chopped for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • coconut oil
  1. Add Coconut Oil to a high sided sauté pan over medium heat
  2. Add Garlic and Shallot
  3. Cook until fragrant (approx. 2 min.)
  4. Add Mushrooms and a tablespoon of coconut oil until mushrooms are cooked
  5. Add Kale and cook for 5 mins. Stirring often, until wilted
  6. Pour in Almond Milk, Broth, Basil, Oregano, Crushed Red Pepper, Salt, and Pepper
  7. Bring to a boil, then reduce to a simmer
  8. Cook uncovered, stirring occasionally, for 25 mins., or until most of the liquid is absorbed
  9. In the meantime, bring a large pot of Water to boil
  10. Add Pasta and Salt
  11. Cook according to instructions on the package
  12. Drain and set aside
  13. Increase the heat of the Sauce and add in the cooked Pasta , stirring until evenly coated
  14. To serve, top with Walnuts and Parsley
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.