Mushroom and Garlic Spaghetti

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Sweet Pea Living | Mushroom and Garlic Pasta | Plant-Based | Vegan

Fresh portabella mushrooms are one of my favorite vegetables to bake, saute, and grill. Lately, I have been on a bit of a mushroom-kick and have enjoyed them on a daily basis. I figured it was time to give these tasty fungi a recipe of their own, with an additional spotlight on garlic, kale, and a little bit of wine. This recipe is the perfect busy weeknight meal, and gives you the pasta that you crave, without the guilt of the calories. Cheers to another Sweet Pea Living meal that I know you will enjoy!

Mushroom and Garlic Spaghetti


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 2 tbsp avocado oil
 1 sweet onion, diced
 1 head garlic, peeled and sliced
 10 portabella mushrooms, cleaned and quartered
 ¼ cup white wine
 ½ tsp ground black pepper
 ½ tsp salt
 3 cups kale, chopped
 8 oz whole wheat spaghetti, cooked
 Parmesan cheese (for garnish, optional)

INSTRUCTIONS
1

Heat 1 tablespoon of avocado oil over medium-high heat in a large, non-stick skillet. Add diced onion and garlic. Cook for 3-4 minutes, until onion is transparent and garlic is fragrant.

2

Add quartered mushrooms and white wine to the pan. Season with ground pepper and salt, to taste. Stir well for 4-5 minutes.

3

Add the chopped kale and cooked whole wheat spaghetti. Once the kale softens, take pan off the heat and top with optional Parmesan cheese for garnish. Add 1 tablespoon avocado oil if needed and toss well.

4

Serve hot and enjoy!

Ingredients

INGREDIENTS
 2 tbsp avocado oil
 1 sweet onion, diced
 1 head garlic, peeled and sliced
 10 portabella mushrooms, cleaned and quartered
 ¼ cup white wine
 ½ tsp ground black pepper
 ½ tsp salt
 3 cups kale, chopped
 8 oz whole wheat spaghetti, cooked
 Parmesan cheese (for garnish, optional)

Directions

INSTRUCTIONS
1

Heat 1 tablespoon of avocado oil over medium-high heat in a large, non-stick skillet. Add diced onion and garlic. Cook for 3-4 minutes, until onion is transparent and garlic is fragrant.

2

Add quartered mushrooms and white wine to the pan. Season with ground pepper and salt, to taste. Stir well for 4-5 minutes.

3

Add the chopped kale and cooked whole wheat spaghetti. Once the kale softens, take pan off the heat and top with optional Parmesan cheese for garnish. Add 1 tablespoon avocado oil if needed and toss well.

4

Serve hot and enjoy!

Mushroom and Garlic Pasta

Sweet Pea Living | Mushroom and Garlic Pasta | Plant-Based | Vegan

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