One Pot Kale Mushroom Pasta

• Produce

  • 4 cloves Garlic
  • 4 cups Kale
  • 2 cups Mushrooms

• Refrigerated

  • 2 cups Almond milk

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 Tomatoes - campari

Found on colorfulrecipes.com

Description

Ingredients

• Kale - 4 cups, torn into bite size pieces, stems discarded
• Mushrooms - 2 cups, sliced
• Tomatoes - campari, 1.5 cups quartered
• Olive Oil - 1 tbsp
• Garlic - 4 cloves, minced
• Chicken Broth - 3 cups
• Almond Milk - 2 cups
• Unsalted Butter, 2 tbsp
• Parmesan Cheese - 1 cup, grated
• Thin Spaghetti - 1 lb, broken in half
• Salt - to taste
• Freshly Ground Black Pepper - to taste

Directions

• Heat olive oil in a large pot or Dutch oven over medium hight heat. Add the minced garlic and cook, stirring frequently, until tender and fragrant, about 2 minutes.
• Add in kale, mushrooms and tomatoes. Toss until kale is wilted, about 3 more minutes.
• Stir in butter, chicken broth, milk and spaghetti then season with salt and pepper to taste.
• Bring to a boil then reduce heat and simmer uncovered. Stir occasionally until pasta is cooked through and sauce is to your desired consistency, about 20 minutes.
• Stir in the Parmesan cheese and top with additional cheese and black pepper when serving. I also added some dried parsley flakes.