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One Pot Fettuccine with Kale & Mushrooms

Servings: 4

  1. Heat the oil in a deep pan over medium-high heat. Add the mushrooms and sauté for about five minutes. Add the garlic and cook for another minute.
  2. Add the fettuccine and broth. Stir and bring to a simmer. Lower the heat, cover the pot with a lid, and simmer for about 15 minutes.
  3. Remove the lid and stir in the kale leaves, nutritional yeast, salt, and pepper. Stir and cover with a lid again. Simmer for another 12 to 15 minutes or until the fettuccine is cooked through.
  4. Divide the pasta between plates. Top with more nutritional yeast if desired, and enjoy!
  • 2 tsps Extra Virgin Olive Oil
  • 3 cups Mushrooms (sliced)
  • 2 Garlic (clove, minced)
  • 8 ozs Brown Rice Fettuccine
  • 3 cups Vegetable Broth, Low Sodium
  • 2 cups Kale Leaves (chopped)
  • 2 tbsps Nutritional Yeast (plus extra for garnish)
  • Sea Salt & Black Pepper (to taste)

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately 1 1/4 cups.

More Flavor

Add bell pepper and red onion.

Additional Toppings

Top with fresh parsley.