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Lemon & Rosemary Mushroom & Kale Pasta

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 2 servings 1x




  • 1 small package of white or cremini mushrooms, thinly sliced
  • 3 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary
  • 1/4 cup white wine (optional)  
  • 2 cups shredded kale 
  • Salt/Pepper to taste 

Pasta sauce: 

  • 1 cup soaked cashews
  • 1 cup almond milk
  • 1/2 squeeze lemon 
  • 1 tbsp nutritional yeast
  • 1/3 cup shallot 
  • 2 cloves garlic 
  • 1 tbsp dijon mustard 
  • Salt/Pepper to taste 


  • 1/4 cup toasted pine nuts 
  • 1 tsp lemon zest 
  • Fresh Rosemary


  1. Mushrooms: Add the mushrooms and olive oil to a pan over medium heat. cook for 2 minutes un-disturbed. This will give them a good sear. Flip and cook the other side for another 2 minutes. Now add the garlic, rosemary and lemon, salt/pepper, cook for 2 minutes.
  2. Add the optional white wine cook for an additional 2 minutes to reduce.
  3. Toss in the shredded kale and cook for a few minutes until a little softened. Set aside.
  4. Sauce: Throw all the ingredients in a high power blender, blend until smooth.
  5. Assemble the pasta:  Combine the cooked pasta, pasta sauce, and fold in the kale mushroom mixture. Garnish with lemon zest and toasted pine nuts
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
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