Skip to Content

Mushroom Kale Pasta

This post may contain affiliate links. Please read my disclosure policy.

Mushroom Kale Pasta is perfect for busy weeknights and an easy recipe that the whole family will love. Made with just 4 simple ingredients! It’s whipped up fast with a base of brown rice penne pasta, sauteed mushrooms, kale, and topped with parmesan cheese. I love this recipe for the busiest of weeknights when there’s not enough energy and no thawed meat.

Looking for more family pasta dishes? Try the chicken olive pasta bake or one pot taco pasta which are made easily in less than 30 minutes.

mushroom kale pasta with parmesan cheese in a white bowl. On wood cutting block with kitchen towel in corner.

Mushroom Kale Pasta

Nothing beats a quick and easy dinner idea. Here’s what I love about this recipe… it only takes about 30 minutes to make, it’s meatless which is great getting dinner on the table fast, and it cost about $6 to make! Ah, I love a good budget-friendly meal that’s also healthy, don’t you!?

Brown Rice Pasta Noodles

I rarely use regular pasta and almost always use brown rice pasta noodles or chickpea pasta noodles. Guys, the difference in nutrition is like night and day when compared to regular wheat durum pasta. Both chickpea and brown rice noodles are made using whole grains and are a good source of fiber and protein.

I highly recommend you at least give them a try because they are a much healthier alternative to the regular pasta. But, if you’ve got a box of regular noodles already in your cupboard, then you can use those too. No need to waste food here! This is just an idea I hope you’ll think about on your next grocery trip.

penne pasta with kale, mushrooms and parmesan cheese in a cast iron skillet and two wooden spoons. Pan on a wood board with kitchen towel in corner.

Mushroom Kale Pasta Ingredients

This recipe comes together with four main ingredients.

  • Penne Pasta – I prefer to use brown rice pasta in my recipes. It’s gluten-free and made with brown rice. If you’ve never tried it before, I highly recommend it. You won’t notice a big difference and it’s made with whole grains versus traditional pasta made with refined flours. You can usually find brown rice pasta in the “health foods” section of your grocery store, or you can order it online here. Penne pasta is a long skinny tube shape. But honestly, you could use any shape of pasta for this recipe.
  • Mushrooms – I used cremini mushrooms which have a dark cap and are lighter in the middle. But you can also use white button mushrooms.
  • Kale – You’ll need 3 cups of chopped kale. First, rip the leaves from the stem. Wash the leaves and then chop into small bite-size pieces.
  • Parmesan Cheese – I highly recommend using freshly grated parmesan cheese versus the packaged stuff you’ll find in the food aisle. Fresh parmesan cheese is one of the easiest ways to create incredible flavor in a recipe.
  • You’ll also need cooking oil (I used coconut oil), garlic cloves, salt and pepper.

Mushroom Cleaning Tip: Mushrooms shouldn’t be washed or soaked in water. This is because they are very porous and can absorb the water like a sponge. This makes it hard to make get crispy and flavorful. The best way to clean mushrooms is to use a dry paper towel to brush off any dirt spots. Mushrooms should be stored in the fridge in a paper bag for maximum freshness.

Detail of mushroom kale pasta with freshly grated parmesan cheese.

Mushroom Kale Pasta Instructions

This recipe takes less than 30 minutes to make! Here’s what you’ll need to do:

  1. Boil The Pasta – I used 2 ½ cups of dried brown rice penne pasta. Cook al dente according to package instructions. Rinse under cool water and drain excess water using a strainer.
  2. Sautee The Vegetables – While the pasta is cooking, add chopped cremini mushrooms to a frying pan with a bit of cooking oil. Cook until the mushrooms start to soften, about 8-10 minutes. Add in the kale and season with salt and pepper. Cook 2-3 minutes until the kale begins to wilt.
  3. Mix Together – Add the pasta to the frying pan and mix everything together. Remove from the heat source and add 2 Tbsp of cooking oil along with the parmesan cheese. Stir everything together then add to serving dishes.
brown rice penne pasta with parmesan, kale and mushrooms in a white bowl with silver spoon and fork on the side.

More 30-Minute Dinner Ideas

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Mushroom Kale Pasta

This Mushroom Kale Pasta is an easy 30-minute dinner idea for busy weeknights. It's whipped up fast with a base of brown rice penne pasta, sautéed mushrooms, kale, and topped with parmesan cheese.
No ratings yet
Print Save Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 338kcal

Ingredients

  • 2 ½ cups dried penne pasta - I used brown rice pasta
  • 4 Tbsp cooking oil - I use coconut oil
  • 3 cups mushrooms - chopped
  • 5 garlic cloves - minced
  • 3 cups kale - de-stemmed and sliced thin
  • 1 cup parmesan cheese - freshly grated

Instructions

  • Boil the pasta according to package instructions. Drain and rinse under cold water and set aside.
    cooked pasta in a metal strainer
  • In a frying pan, add a bit of cooking oil (I used coconut oil) and sliced mushrooms. Cook until mushrooms soften, about 8-10 minutes.
    cooked mushrooms in a frying pan
  • Add a bit more cooking oil along with the chopped kale and minced garlic. Season with salt and pepper. Cook 2-3 minutes, or until kale begins to wilt.
    cooked kale and mushroom slices
  • Add in the cooked pasta and mix together.
  • Remove the frying pan from heat. Add 2 Tbsp more cooking oil and 1 cup parmesan cheese. Toss together until cheese melts. Sprinkle last ¼ cup parmesan on top of the dish and serve.
    cooked pasta, kale and mushrooms with parmesan cheese in a frying pan. Two wooden spoons on the side.
Nutrition
Calories: 338kcal | Carbohydrates: 38g | Protein: 16g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 17mg | Sodium: 431mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5216IU | Vitamin C: 63mg | Calcium: 380mg | Iron: 1mg

Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.

If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.

Tried this recipe?Follow me on instagram at @AndiAnne_Recipes tag me in your photos!

Previous
How To Make A Cauliflower Pizza Crust
Next
Dump and Bake Salsa Chicken
easy healthy kitchen toolkit logo Photo of easy healthy kitchen toolkit
The brand new EASY HEALTHY KITCHEN TOOLKIT is a highly successful meal system filled to the brim with healthy eating resources that will teach you how to make easy healthy meals throughout the week, plan your breakfasts, lunches, dinners, and so much more! You’ll learn time-saving and budget-friendly techniques that I use to successfully cook healthy meals in my own kitchen. This toolkit includes online videos, workshops, podcast lessons and PDF guides - It's a screaming good deal on purpose!! Click here to see the details.