Updated: Jan 8
Whole grain pasta with red beans, kale and mushrooms is a delicious and filling plant based meal. It may look like the work of a chef, but in fact the ingredients are few and the instructions are simple.
½ pound of whole grain spaghetti, cooked, drained and tossed with 1 teaspoon salt and 1 tablespoon extra-virgin olive oil
3 tablespoons extra virgin olive oil
6 large mushrooms, sliced
3 cups chopped fresh kale (tightly packed)
2 teaspoons salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1, 15 ½ ounce can dark red kidney beans, drained
2 cups vegetable broth
Heat olive oil in large skillet over medium temperature.
When oil is hot, add mushrooms. Stir frequently until lightly browned.
Add kale. Cook until wilted but still bright green, stirring occasionally.
Add kidney beans, salt, pepper, garlic powder and Italian seasoning, along with one cup of the vegetable broth.
Mix well and allow to heat all the way through.
Mixture will thicken a bit. Add additional vegetable broth as needed.
Serve over whole grain spaghetti.
Although delicious as is, a sprinkle of fresh parmesan cheese is a nice touch!
Follow along with Rachel, BCF Program Coordinator, as she makes this recipe on our YouTube channel!
Written by Jenny Favret, MS, RD, LDN
Nutritionist, Duke Pediatrics Healthy Lifestyles Program