Cream of mushroom pasta w/ smoked paprika and crispy roasted kale

Cream of mushroom pasta w/ smoked paprika and crispy roasted kale
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Cream of mushroom pasta w/ smoked paprika and crispy roasted kale / serves 2

INGREDIENTS

  • 1 brown onion, finely sliced
  • t tbsp tbsp olive oil
  • 2 tsp smoked paprika
  • 2 cloves garlic, finely sliced
  • 200g mushrooms, sliced
  • 1 tbsp soy sauce
  • 3 tbsp soy cream
  • 1 tsp lemon juice
  • 125g kale, shredded
  • A small handful of parsley, chopped
  • 150g dried pasta of your choice

METHOD

Preheat your oven to 220C. 

Heat 2 tbsp olive oil (medium-low) in a large saucepan, then add the onions. Sauté gently for around 10-15 minutes until very soft and translucent. 

While the onions are frying, get your kale ready to go in the oven. Place the kale in a bowl with 2 tbsp olive oil and a good pinch of salt, then scrunch well with your hands. Transfer to an oven dish and set aside until ready.

Once the onions are translucent, add the smoked paprika and sliced garlic, stirring for a minute or two to release the flavour, then add the mushrooms Stir for a couple of minutes, then add the soy sauce and continue to cook on a medium-low heat for a further 10 minutes. 

At this point put your pasta on to cook and place the kale in the oven. Give the kale around 10-15 minutes until it's nicely crisp and starting to brown at the edges. Remove from the oven and set aside as soon as it's done.

Once the mushrooms have had ten minutes, stir in the the soy cream and lemon juice, then allow to bubble and reduce for around 5 minutes. Season to taste. 

When the pasta is ready, drain (reserving a cup of the cooking water) and stir into the mushroom pan along with the chopped parsley and half the roasted kale. Add a splash of the pasta water to loosen up the sauce if required.

Serve up: divide the pasta and sauce between dishes, then top with the remaining crispy kale, finishing with black pepper and a grating of hard vegan cheese (optional).

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I also recently tried out the roasted kale on top of a vegan alternative to macaroni cheese, although on this occasion I didn't actually use macaroni as there wasn't enough in the house and I was mostly concentrating on the roasted butternut squash sauce. I'll be working on the sauce again very soon, so more on that (with actual macaroni) at a later date, but here are some photos: 

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