Mushroom Pasta

Recipe courtesy of Tina Muir


This pasta is great way to get protein, carbs, and vegetables all together in one dish, without touching any meat, or overdoing it on the calories intake.

Servings: 2

Time: 25 minutes


½ tbsp sesame oil
½ onion
8-10 mushrooms, sliced (of your choice)
2 cups kale, cut into bite sized chunks
3 eggs, lightly beaten
1 ½ cups pasta (Quinoa pasta or regular)
1 clove garlic
1 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp fresh parsley, finely chopped
1 tbsp sesame seeds, toasted


Heat the oil in a sauté pan over medium-high heat. Add onions, and cook until browned. Turn down the heat to medium and add mushrooms, kale and garlic. Once mushrooms are softened and the kale has wilted slightly (but still bright green) remove all from the pan and put aside.

Add eggs to the same pan, stirring regularly and breaking up into small pieces as it cooks.

Meanwhile cook pasta according to package directions. Drain.

Once eggs are cooked, add the kale and mushroom mix back to the pan. Add soy sauce, Worcestershire sauce and parsley. Cook for a few minutes until heated through. Once the pasta is cooked, add to the pan and cook for a few minutes, stirring to ensure the pasta is coated in the sauce.

Serves two as a main dish or four as a side. Sprinkle with toasted sesame seeds.


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