Pasta with Kale

Pasta with Kale -- Epicurean Vegan

I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.

8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

Cook the pasta until al dente and drain. Meanwhile, steam the kale and mushrooms 3-5 minutes—just until they’re tender. Usually, once the kale turns bright green, it’s ready. Using the same pot you cooked the pasta in, melt the margarine and garlic. Stir in the miso and blend it in. Add the kale and pasta and combine well. Enjoy!


  1. Izzy says

    Damnit why must I always have the wrong MISO???

    I have white. I’m seriously going to need to invest in brown and yellow. This looks yummy. Hmm, maybe even just sauteed spinach. Thanks for posting as always. :)

    • epicureanvegan says

      Haha! I don’t think it matters what kind of miso yous use–they all have a similar taste. I just happen to use yellow a alot–not sure why, I just do. Spinach would be great, too!

      • Izzy says

        I think what’s kind of funny is that the only reason I have Miso at all was for that darned cashew cream sauce you (and subsequently half the world) make.

        You’re a gosh-darned pusher.

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