6 oz linguine (dry pasta)
fresh herbs: thyme and/or rosemary
1 tablespoon olive oil
1/2 teaspoon turmeric
5 cloves of garlic
1 shallot, sliced radially
1 head of kale, chopped with stems removed
8 oz oyster mushrooms, diced into large cubes
1/2 cup vegetable broth
salt and pepper, to taste
Prepare pasta: bring several cups of water (enough to cover the pasta) to boil in a large pot. Add pasta, 2 garlic cloves, thyme, and rosemary sprigs to boiling water, and cook according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.
Prepare the kale and mushrooms: While pasta is cooking, pour oil into a fry pan heated over medium-high heat and when it begins to glisten, add the shallot, garlic, and turmeric and stir to combine. Cook until shallots are translucent, about 5 minutes.
Stir in the oyster mushrooms and cook until tender, about 10 minutes. Stir in the kale, try to get as much of the garlic and shallot as possible off the bottom of the pan and on top of the kale. Pour in the stock, sprinkle with a pinch of salt and cover. Cook covered for another 5 minutes, until the kale turns bright green. Remove the lid and season to taste with salt.
Toss kale and mushrooms with cooked pasta. Stir some of the reserved pasta water to moisten mixture. Ready to serve.
makes 2 servings
480 calories | 10g fat | 86g carbs | 21g protein