Creamy Lemon Mushroom Kale Linguine Pasta
Creamy lemony mushroom kale linguine pasta is vegetarian, ready in 30 minutes with the best healthy alfredo style white sauce you'll make!
Servings 3 -4 Portions
Calories 439kcal
Ingredients
- 225 grams Linguine Pasta
- 4 tablespoons Butter divided
- 1 teaspoon Olive oil
- 3-4 Garlic Cloves minced
- 400 grams Fresh Button Mushrooms halved
- 2 tablespoons All purpose flour or Maida
- 2 cups Milk
- 2 cups Kale chopped
- Zest of 2 limes about 1 teaspoon
- 1 teaspoon Mixed Italian Seasoning oregano, basil etc.
- Salt and Pepper to taste
Instructions
- Boil linguine according to package till al dente. Strain, wash with cold water and set aside.
- In a pan, add a tablespoon of butter, a teaspoon of olive oil and the minced garlic. Saute the garlic while the butter heats up till fragrant and add the mushrooms. Saute the mushrooms on medium high heat for 5-6 minutes till golden brown. Remove from the pan and set aside.
- Add remaining butter and flour to the pan. Cook the flour for a minute or so to cook out the raw flour taste. Slowly add milk in a steady stream while mixing continuously till no lumps exist. Keep whisking while the mixture thickens and comes to a simmer.
- Add the kale, mushrooms, lime zest, italian seasoning, salt and pepper. Cook the kale for a minute or two till it wilts and toss in the pasta. Add some more water or milk if the sauce is too thin. Serve hot.
Notes
- Feel free to substitute kale with spinach or your favorite green (even broccoli will work)
- Some freshly grated parmesan wouldn't hurt either!
Nutrition
Calories: 439kcal | Carbohydrates: 54g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 952mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4748IU | Vitamin C: 70mg | Calcium: 311mg | Iron: 4mg