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Chef David’s Creamy No Oil Mushroom and Kale Pasta

March 12, 2019
Creamy No Oil Mushroom and Kale Pasta

Chef David’s Creamy No Oil Mushroom and Kale Pasta

Serves 4


  • 1 pound of pasta (Gluten free or whole wheat preferred)

  • 1 pound of mushrooms sliced (Any kind, like button, Portobello, oyster mushroom etc)

  • 1/4 of a cup of dried mushrooms roughly chopped, soaked in 1/2 cup of hot water (save water for recipe)

  • 1/2 cup of hummus

  • 1 head of garlic that has been roasted

  • 1 cup of vegetable stock

  • 1 bunch of kale, cleaned and leaves picked and chopped

  • salt and pepper to taste

  • Hot pepper flakes (optional)


  1. Boil a pot of water and cook pasta according to manufacturer’s instructions (al dente preferred)

  2. Preheat non stick pan on high heat

  3. Add fresh and dried mushrooms, roasted garlic, water used for mushrooms, and vegetable stock to the pan.  (can add hot peppers here for more spice)

  4. Reduce heat to medium and cook for about 4-5 minutes.  Taste and check for seasoning.

  5. Add hummus and stir.  Add more stock or hummus to desired consistency. Cook for 1-2 minutes

  6. Add pasta and kale to pan and cook for 1-2 minutes

  7. Taste and season, and serve immediately.