Fragrant fried garlic, soft juicy mushrooms, tender sautéed kale, and bright flavourful pesto make for a truly healthy dish that comes together in only 15 minutes. It's quick, easy, and delicious. Feel free to add in extra protein to make this recipe even more nutritious.
Cook quinoa penne according to package directions.
Heat avocado oil in a large pan or pot over medium-low heat. Add in minced garlic cloves, frying until fragrant (about 1 minute). Add in sliced mushrooms. Cook until mushrooms begin to brown and soften. Add in chopped kale. Continue cooking everything and remove from heat once kale becomes tender and bright green.
Drain pasta, then add into the pot that you cooked your mushroom and kale in. Pour in pesto and give everything a good stir, making sure to fully coat the pasta and vegetables in pesto.
Optional: In a food processor or blender, add in all the Cashew Parmesan Cheese ingredients. Pulse until ingredients become powdery.
Divine mushroom and kale pesto penne among 4 serving dishes. Sprinkle with Cashew Parmesan Cheese or regular Parmesan cheese.
This recipe might seem to call for a large amount of mushrooms and kale, but the vegetables will shrink by quite a lot once they're sautéed.