Creamy Lemon Mushroom Kale Linguine Pasta

Postado por Day Recipes às 12:10

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Creamy Lemon Mushroom Kale Linguine Pasta

Creamy lemony mushroom kale linguine pasta is vegetarian, ready in 30 minutes with the best healthy alfredo style white sauce you'll make!

Course Main Dish, noodles pasta  Cuisine american, Italian  Prep Time 15 minutes  Cook Time 20 minutes  Servings  people INGREDIENTS 225 grams or 8 ounces Linguine Pasta 4 tablespoons butter divided 1 teaspoon olive oil 3-4 Garlic Cloves minced 400 grams or 16 ounces fresh Button Mushrooms halved 2 tablespoons all purpose flour or Maida 2 cups milk 2 cups chopped Kale Zest of 2 limes about 1 teaspoon 1 teaspoon mixed Italian Seasoning (oregano, basil etc.) Salt and Pepper to taste

INSTRUCTIONS

1. Boil linguine according to package till al dente. Strain, wash with cold water and set aside.
2. In a pan, add a tablespoon of butter, a teaspoon of olive oil and the minced garlic. Saute the garlic while the butter heats up till fragrant and add the mushrooms. Saute the mushrooms on medium high heat for 5-6 minutes till golden brown. Remove from the pan and set aside.
3. Add remaining butter and flour to the pan. Cook the flour for a minute or so to cook out the raw flour taste. Slowly add milk in a steady stream while mixing continuously till no lumps exist. Keep whisking while the mixture thickens and comes to a simmer.
4. Add the kale, mushrooms, lime zest, italian seasoning, salt and pepper. Cook the kale for a minute or two till it wilts and toss in the pasta. Add some more water or milk if the sauce is too thin. Serve hot.

RECIPE NOTES

• Feel free to substitute kale with spinach or your favourite green (even broccoli will work)
• Some freshly grated parmesan wouldn't hurt either!

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