A cozy, plant-based dinner that’s both simple and satisfying, this wholesome pasta combines a savory mix of wild mushrooms, kale and cannellini beans with just the right amount of crushed red pepper for spice.
Ingredients
- 1 (16 oz) box whole wheat spaghetti
- 2 tbsp olive oil
- 2 (3.5 oz) pkgs forest medley mushrooms, sliced
- 1 tsp crushed red pepper
- 12 oz chopped kale (about 6 cups)
- 1 (15.5 oz) can no-salt-added cannellini beans, drained and rinsed
Steps
- Heat a large pot of salted water to a boil over high. Cook spaghetti according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, in a 12” skillet, heat oil over medium-high. Add mushrooms and cook, tossing occasionally, until tender, about 10 minutes. Add crushed red pepper, then stir in kale in batches, cooking until wilted. Gently stir in beans. Season with salt and pepper.
- To skillet, add spaghetti and toss with mushroom mixture, adding reserved pasta water as needed to fully coat pasta. Serve immediately.