Savory Dandelion And Mushroom Pasta Recipe

About this recipe

A hearty vegetarian pasta dish featuring earthy mushrooms, slightly bitter dandelion greens, and a rich garlic-infused sauce, perfect for a satisfying dinner.

Ingredients

• 100 g Curly Kale Leaves
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 500 g + 500 g Yu 100% Durum Wheat Penne Pasta + 100% Durum Wheat Spaghetti Pasta Combo
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Catch Sprinklers - Black Pepper Powder
• 80 g Knorr Vegetables Stock Cubes
• 16 g Orika Oregano
• - Vegetable Stock Cubes

Instructions

1. 1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 6 cloves of minced garlic and sauté until golden and fragrant, about 2 minutes. Remove the garlic and set aside.
2. 2. In the same skillet, add 8 sliced mushrooms and sauté for 5 minutes, stirring occasionally. Add a bit more olive oil if needed to prevent sticking.
3. 3. Pour in 14 oz of vegetable stock and bring to a gentle simmer. Add 3 cups of chopped kale, 1 teaspoon of dried oregano, and a pinch of black pepper. Cook for 5-7 minutes until the kale is wilted and tender.
4. 4. Meanwhile, cook 1 lb of pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
5. 5. Add the cooked pasta to the skillet with the vegetable mixture. Toss to combine, adding the reserved pasta water a little at a time if the sauce seems dry.
6. 6. Stir in the reserved garlic and mix well. Serve hot.