Linguine w/ Collards
This very versatile recipe is a aglio e olio (garlic and oil) with the addition of fresh greens and any other vegetables you heart desires. It's vegan comfort perfection.
Ingredients
- 1 lb linguine
- 1/2 bunch collard greens chiffonade
- 1/2 bunch kale chiffonade
- 1 red onion sliced thinly
- 6 -10 garlic cloves minced
- 1/2 cup olive oil extra virgin
- 1 cup roasted tomato optional
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 tbsp crushed red pepper
- 1 tbsp lemon juice fresh
- 2 cups roasted oyster mushrooms* optional, see notes for instructions
Instructions
Boil
- Boil linguine or spaghetti until al dente, remove, drain and set aside reserving the water
- Set aside 1 cup of the pasta water for later
- Blanche the greens and kale for 2 minutes and then remove, draine and set aside
Now for the base
- Heat olive oil on medium low in large pot
- Add onion and cook until translucent
- Add garlic and sauté for 2 or 3 minutes
Make it happen!
- Add tomato, oregano, basil, crushed pepper and salt to taste to the oil and sauté for 4 or 5 minutes
- Add in collards, kale, and pasta, making sure all the pasta is thoroughly combined (see notes for roasted oyster mushrooms instructions*
- Add the reserved pasta water as necessary to keep things moving
- Squeeze a lil lemon juice through out and it’s done!
Notes
The roasted mushrooms are a delicious addition, if you have them.
Roasted mushrooms:
- Preheat oven to 425°
- Toss mushrooms in oil (I used avocado) and sprinkle with garlic powder, onion powder, and smoked paprika (or any spice you like)
- Place on parchment lined baking sheet, not to close together
- Roast 10 minutes, remove and press them slightly to release moisture
- Turn them over and roast on the other side for 10 additional minutes
- Done!
Tried this recipe?Let us know how it was!