I’ve been feeling a little under the weather this past week. The hustle & bustle of the holiday season has been getting the best of me, leaving my energy levels feeling depleted..
I hope everyone is doing what they can to manage their stress during this busy time. It is not fun when you feel like you’re running on empty, that’s for sure. It’s important to set aside time for yourself and the things you love, especially when life gets crazy. After all, we can’t give that much to others when we aren’t feeling nourished ourselves. Self reflection and self-love are key!
Since it’s been a long week and I’m not feeling so hot, I decided to put together a super quick mixed mushroom kale pesto pasta recipe. I was in the mood for something wholesome, and filling. What could be better than a big bowl of pasta?
This pasta contains a variety of mixed mushrooms, including crimini, shiitake and porcini mushrooms. Some of the mushrooms are dried, so they have to be soaked in water first. A tip is to start soaking them when you first start the recipe, and then they will be done by the time you need to mix them with the other ingredients! In addition to mixed mushrooms, it features an amazing kale pesto that adds a rich, creaminess to the pasta. I didn’t have enough basil, so I had to improvise and used half basil, half kale. I’d say that it worked out pretty great, and you get the added benefits of the extra greens because of the kale! Wahoo!
Quick & Easy
I used these really cool, naturally dyed pasta noodles. I believe that beetroot, and eggplant are used for the colouring. It makes the pasta look extra eye-catching and swoon-worthy! This is the type of pasta that will trick your friends and family into thinking that you spent a lot of time in the kitchen preparing it. When in fact, it only took you 30 minutes to make. These are some of my favourite kinds of recipes!
This pasta is delicious, plain and simple! It is hearty because of the different types of mushrooms and completely vegetarian, as well. You could easily add some meat into it if you were looking for some extra protein. But today I was in the mood for some veggies, and I have to say, I am pretty pleased with the way this one turned out. I hope you enjoy it as much as I do.
More Pasta Ideas
Mixed Mushroom Kale Pesto Rainbow Pasta
- 1 package of rainbow pasta/pasta of your choice
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 cup crimini mushrooms
- 1 cup mixed dried mushrooms, porcini, shiitake, etc
- 1/4 cup extra virgin olive oil
- 3 garlic cloves
- 1 cup sun dried tomatoes in oil
- 1/2 cup seasoned artichokes in oil
- 2 leaves of kale, washed and destemmed
- 1 cup of fresh basil leaves
- 1/4 cup pecans
- 1/4 tsp of salt
- 1/2 cup Parmesan cheese
- crusty sourdough bread, for serving
- Start by boiling the water for the pasta. Add salt to boiling water.
- Once the water has boiled, add in the pasta and boil for about 10 minutes until al dente.
- Place the dried mushrooms into a bowl of room temperature water and let sit for 15 minutes until softened.
- Add the basil, kale, garlic cloves, and pecans into a blender. Pulse until smooth.
- Once mixture is smooth, add in salt and Parmesan cheese and pulse again until thoroughly mixed through.
- Slowly add in 1/4 cup of olive oil while pulsing. Once the olive oil is incorporated, set aside.
- Next, add some olive oil to a skillet and add in the crimini mushrooms. At this point, your dried mushrooms should be done soaking. Drain them and add them to the skillet.
- Season mushrooms with a bit of salt and pepper and cook for about 5-7 minutes on med-high heat.
- Once the pasta is done boiling, drain and add into a pot on med-high heat.
- 10. Start adding the mushrooms, sun dried tomatoes and artichokes to the pot, as well as the pesto. Stir all the ingredients together.
- 11. Viola! Pasta is complete. Add salt and pepper to your liking, and serve with some basil leaves on top and a side of sourdough bread.