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Mushroom and Kale Pasta Pot

KCal: 430, Protein: 15g, Fat: 5g, Carbs: 52g

25 mins

4 Servings

Mushroom and Kale Pasta Pot

Hearty, warm, mushroomy and, uh... PASTA!! For less than 500kcal? Yes please!

1 tablespoon olive oil

4 cups (8 ounces/227g) cremini mushrooms, cut into quarters

1/2 cup (38g) chopped onions

1/2 teaspoon salt

3 medium garlic cloves, thinly sliced

2 teaspoons chopped fresh thyme

8 ounces (227g) whole-wheat rotini

1 1/2 cups (355ml) low-sodium vegetable broth

1 pinch crushed red pepper

4 cups (160g) baby kale

6 tablespoons (84g) herb and garlic spreadable cheese (such as Boursin)

1 block silky tofu

- In a blender, add your tofu and cheese and combine until smooth.

- Put the oil in the pot, select saute and adjust to high heat. When the oil is hot, add the mushrooms, onions and salt, and cook, stirring frequently, until mushrooms begin to release their juices, 5 minutes. 

- Add the garlic and cook until fragrant, 30 seconds. Add 1 1/2 cups (355ml) water and simmer for 1 minute, scraping up the browned bits on the bottom of the pot. 

- Add the pasta, broth and crushed red pepper and stir to combine. 

- Bring to boil and simmer gently until the pasta finishes cooking and absorbs the cooking liquid. 

- Add the kale and allow to wilt.

- Add cheese and tofu mixture and stir to combine. 

- Season to taste

- Serve immediately.

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