Tuscan Kale and Mushroom Fettuccine

Yields: 4 Servings


0/14 Ingredients
Adjust Servings


0/14 Instructions
  • Add Coconut Oil to a high sided sauté pan over medium heat
  • Add Garlic and Shallot
  • Cook until fragrant (approx. 2 min.)
  • Add Mushrooms and a tablespoon of coconut oil until mushrooms are cooked
  • Add Kale and cook for 5 mins. Stirring often, until wilted
  • Pour in Almond Milk, Broth, Basil, Oregano, Crushed Red Pepper, Salt, and Pepper
  • Bring to a boil, then reduce to a simmer
  • Cook uncovered, stirring occasionally, for 25 mins., or until most of the liquid is absorbed
  • In the meantime, bring a large pot of Water to boil
  • Add Pasta and Salt
  • Cook according to instructions on the package
  • Drain and set aside
  • Increase the heat of the Sauce and add in the cooked Pasta , stirring until evenly coated
  • To serve, top with Walnuts and Parsley


Cooking Tip: Rinse under cold water after draining to stop the cooking.