1 Tbs olive oil
2 cloves garlic, minced
1/2 C onion, minced
3 Tbs flour, divided
1 C vegetable broth
Salt and pepper
1 tsp thyme
1/8 tsp nutmeg
2 Tbs nutritional yeast
3/4 C unsweetened almond milk
1 tsp lemon juice
2 portobello mushroom caps, sliced, then cut in half
2 C kale, torn into bite-sized pieces
1/2 C green onions, sliced
Optional: 1/3 C Dairy-free sour cream
12-14 ounces pasta of your choice (I used rotini)
Cook the pasta according to package instructions. Meanwhile, in a small saucepan, heat the olive oil and garlic over medium heat; cook for 3 minutes. Add the onions, and cook another 6-8 minutes, or until the onions are softened. Add two tablespoons of the flour and coat the onions well; cook 1 minute. Little by little, add the broth and whisk until the mixture is thickened. While I prepare the sauce, I had the kale and mushrooms in my steamer pot. They only need about 5-7 minutes to steam, so keep an eye on the pot; I find that kale can get bitter-tasting if it gets over-steamed. Once it turns bright green, it’s perfect—remove from heat.
Stir the nutritional yeast into the sauce, along with the salt, pepper, thyme and nutmeg. In a small cup, whisk together the almond milk with the remaining tablespoon of flour. Again, little by little, whisk it into the sauce until it has thickened. Stir in the lemon juice. Combine the cooked pasta with the green onions and the steamed kale and mushrooms.
Pour the sauce over the pasta mixture and combine well. If using, add the sour cream and mix thoroughly. Season with more salt and pepper if you’d like, serve and enjoy!