Kale and Portobello Pasta

I created this dish last week to use kale in an entree, and because husband was in the mood for portobellos ūüėČ Why not!

Kale and Portobello Pasta

  • YIELD:¬†4 servings
  • PREP:¬†30 mins
  • COOK:¬†20 mins
  • READY IN:¬†50 mins

The fresh robust flavor of kale blends with buttery portobellos in a garlic sauce over whole wheat linguine.


  • 4-6 Cups¬†Kale de-stemmed and chopped
  • 1 Cup¬†Baby Bella Mushrooms¬†sliced
  • 1/2 Cup¬†Portobello Mushrooms¬†sliced
  • to taste¬†Sea Salt¬†ground
  • 1 stick¬†butter
  • 1/4 cup¬†fresh oreganochopped
  • garnish¬†Parmesan¬†grated over top of plated dish
  • 8 cloves¬†garlic¬†minced
  • Olive Oil¬†enough to coat your saute pan 2x
  • 1/2¬†onion¬†diced
  • 1 13.25 oz box¬†linguinecooked al dente according to package instructions
  • to taste¬†Black Pepper¬†ground


  1. Heat a large saute pan.  Coat pan with olive oil and add onions and 3 cloves of garlic.  Saute 2-3 minutes until onions are translucent.  Add mushrooms.  Cook 5-8 minutes until mushrooms are done.
  2. While sauteing the mushroom mixture, melt butter in a small sauce pan. Add 3 cloves of garlic and fresh oregano. Cook until aromatic. Add 2 Tbl of Olive Oil and Salt and Pepper to taste
  3. Bring saute pan back up to heat, and add olive oil to coat. Add 2 cloves of garlic and ginger. Saute for 1-2 minutes. Add Kale. Cook until Kale is wilted, but still bright green, 3-5 minutes.
  4. Add mushroom mixture to Kale mixture and pour sauce over everything and toss. Enjoy!

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