Kale Mushroom Pasta Recipe

Kale Mushroom Pasta Recipe

Once fall hits around here, mushrooms start popping up on all the menus. Which makes it a great time for me, given that they are my all time favorite thing to eat. 

Not one particular type of mushroom, as many varieties I can get. I never grew up eating them since my mom didn’t like them. 

They were never something I was even exposed to. But once I started living on my own and wanted to make myself dinner that wasn’t a grilled cheese sandwich, I ventured out. I’ll put them on anything.

So when I get home from work and am completely starving, a quick recipe is what I need. 

These are just a few ingredients that I can throw together and something filling and healthy. Mushrooms and Barilla® pasta were the main stars of the dish. 

For me, that perfect al dente pasta doesn’t need a sauce. Just a coating in a layer of olive oil surrounded by a few vegetables and such. 

Of course, cheese is still included. Can’t stray too far from my roots, but it’s a bit more grown up. I found a nice sheep’s milk pecorino romano at the store. 

Parmesan would work well, too, but I like the bit of funkiness that a sheep or goat’s milk cheese adds. Then I sautéed up a bit of kale and threw on some toasted walnuts. 

Ingredients that I would typically add into a salad, so I figured they would work well to add to pasta. For someone who loves to bake and rarely will cook an actual meal for myself, this one came out quite tasty.

“This post is brought to you in partnership with Martha Stewart Living and Barilla® Pasta. All opinions and ideas are my own.”

Savor the Simplicity of Mushroom & Kale Pasta

Kale Mushroom Pasta

This mushroom and kale pasta recipe effortlessly combines wholesome ingredients with bold flavors, resulting in a dish that is as nourishing as it is delicious. 

With earthy mushrooms, vibrant kale, toasted walnuts, and savory pecorino romano cheese, each bite is a celebration of simplicity and taste.

With just a handful of ingredients and minimal prep work, you can create a hearty and satisfying meal that is perfect for any occasion. 

The key lies in the quality of the ingredients, allowing their natural flavors to shine through and complement each other harmoniously.

Prep Time: 

Prepare to spend around 10 minutes prepping your ingredients and another 15 minutes cooking. 

With a total prep and cook time of approximately 25 minutes, this recipe is ideal for busy weeknights when you need a quick and comforting meal on the table in no time.

Cook Time: 

Once your ingredients are prepped, the cooking process is straightforward and efficient. Boil the pasta for about 12 minutes until al dente, while simultaneously sautéing the mushrooms and kale in a hot skillet. 

With just a few minutes of cooking time required for each component, you’ll have a piping hot and satisfying meal ready to serve in no time.


This recipe yields enough mushroom and kale pasta to serve 4 to 6 people, making it perfect for sharing with family and friends. 

Whether enjoyed as a main course for a cozy dinner at home or as a side dish at a potluck gathering, it’s sure to be a crowd-pleaser.

Now, let’s dive into the delightful details of crafting this comforting pasta dish.


  • 3/4-pound Barilla® Rigatoni
  • Olive oil
  • 3/4-pound mushrooms, cleaned (such as shiitake & oyster)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pecorino romano, shaved
  • Kosher salt & freshly ground pepper


1. Prepare the Pasta: 

Fill a large pot with water, season generously with salt, and bring to a boil over high heat. Once boiling, add the Barilla® rigatoni and cook according to package instructions until al dente, approximately 12 minutes. Drain and set aside.

2. Cook the Veggies: 

While the pasta is cooking, heat a large skillet over medium-high heat. Tear the kale leaves into pieces and leave the mushrooms whole (unless very large, then cut in half). Toss the kale and mushrooms in a bowl with a bit of olive oil to coat. 

Add the veggies to the hot skillet and cook until the kale has just wilted, and the mushrooms are seared on the outside, about 5-7 minutes. Season with salt and pepper to taste. Transfer the cooked veggies to a serving bowl and set aside.

3. Toast the Walnuts: 

Return the skillet to the heat, reducing it to medium-low. Toss the chopped walnuts with a tablespoon of olive oil, then toast them in the pan until just browned. Remove from heat and set aside.

4. Assemble the Pasta: 

Add the cooked pasta to the serving bowl with the cooked veggies. Drizzle with olive oil and toss to combine. Top with the toasted walnuts and shaved pecorino romano cheese.

5. Serve and Enjoy: 

Garnish the mushroom and kale pasta with additional freshly ground black pepper and pecorino romano cheese, if desired. Serve hot and enjoy the comforting flavors of this simple yet satisfying dish.

Frequently Asked Questions

1. What types of mushrooms work best in kale mushroom pasta?

You can use a variety of mushrooms, including shiitake, cremini, white, button, or portobello. Each type will bring its own unique flavor to the dish.

2. Can I use different types of kale?

Yes, lacinato kale (also known as dinosaur kale) is often recommended because its leaves are thin and cook quickly while keeping their shape, but you can use other types of kale as well.

3. How can I make kale mushroom pasta gluten-free?

The recipe itself is naturally gluten-free, except for the pasta. To make it entirely gluten-free, simply use your favorite gluten-free pasta option.

4. Can kale mushroom pasta be made dairy-free or vegan?

While traditional recipes include dairy, you can substitute the cheese with a vegan parmesan or omit it altogether to make the dish vegan.

5. What are some variations or add-ins for kale mushroom pasta?

Feel free to add more vegetables like sliced zucchini, roasted red peppers, sun-dried tomatoes, artichoke hearts, or asparagus. 

You can also add proteins such as grilled salmon, roasted salmon, baked chicken breast, or lean sliced beef. Garnishing with nuts like toasted pine nuts, pistachios, or walnuts adds a nice crunch.

6. How should I store and reheat leftovers?

Store any leftover pasta in an airtight container in the fridge for 2 to 3 days. When reheating, add a splash of olive oil and gently reheat in a skillet over medium heat or in the microwave, stirring halfway through.

7. Is it possible to use fresh mushrooms instead of dried?

Yes, you can use fresh mushrooms. If using fresh mushrooms, you might want to adjust the recipe slightly, such as adding vegetable stock if the original recipe calls for using the liquid from rehydrating dried mushrooms.

8. What kind of pasta works best for this dish?

Whole-wheat spaghetti or any long pasta is a good choice, but you can use any type of pasta you prefer.

9. Can frozen kale be used instead of fresh?

Yes, you can use frozen kale if fresh is not available. Be sure to thaw and drain it well before adding it to the dish to prevent excess water from diluting the flavors.

10. How can I enhance the creaminess of the sauce?

For a creamier texture, you can add more dairy, such as heavy cream or additional cheese, to the recipe. Adjust according to your taste and dietary preferences.

Recipe inspired by the simplicity of quality ingredients. Enjoy the rustic charm of this dish and savor the flavors of nature’s bounty.

@Barilla @MarthaStewart

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