Creamy Wild Mushroom & Kale Rotini

This hearty, perfect-for-winter pasta dish, from our friends at VegNews, features the earthy goodness of wild mushrooms paired with nutrient-rich Tuscan kale. Centered around our special gluten-free Rotini, thoughtfully crafted from rice, cauliflower, quinoa, and amaranth, this wholesome pasta experience is enhanced with the subtle flavors of shallots and garlic and thickened with oat milk and nutritional yeast. Whether you're aiming for a filling entrée or a substantial side, this Rotini recipe is an excellent choice for single weeknight dinners with leftovers or perfect for family holiday potlucks.

Ingredients

1 box Cauliflower and Multigrain Rotini Pasta, Organic

1 teaspoon salt, divided

5 tablespoons vegan butter

2 shallots, thinly sliced

2 cloves garlic, minced

3 cups wild mushroom mix, sliced

3 cups Tuscan kale, chopped

1 tablespoon all-purpose flour (or gluten free flour)

1 ¼ cup plain oat milk

2 tablespoons nutritional yeast

½ teaspoon red pepper flakes

¼ cup fresh parsley, chopped

Directions

Fill a large pot with water, season with ½ teaspoon salt, and bring to a boil. Cook pasta according to package instructions.
While the water heats up, add butter to a large pan over medium heat. When melted, add shallots and garlic. Sauté for 3 minutes, until they begin to brown.
Add the mushrooms and kale and sauté for 6 minutes, until mushrooms are golden brown. Add the milk, flour, nutritional yeast, red pepper flakes, and the remaining ½ teaspoon salt to the pan. Whisk until smooth. Reduce heat to medium-low and simmer for 1 minute until sauce thickens.
Add the cooked pasta and gently toss to mix. Serve with fresh parsley.

Chef’s Notes:

Gluten free? Simply swap all-purpose flour for gluten free flour.
Any mushrooms will do! We just love the variety of flavors from an assortment of wild mushrooms.