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5 from 3 votes

Linguine with Mushrooms and Kale

Pasta, mushrooms and kale in a lemony Parmesan sauce. Delicious and easy!
Prep Time5 mins
Cook Time10 mins
Course: dinner, Main Course
Cuisine: Italian
Servings: 4


  • 16 ounces linguine (or the pasta of your choice)
  • butter and olive oil -- a generous tablespoon of each
  • 12-16 ounces mushroom (baby 'bella or common button), sliced
  • salt and freshly ground black pepper -- a generous pinch of each
  • 2 teaspoons garlic paste or 2 cloves of minced garlic
  • 8-12 ounces baby kale leaves, stems removed if tough
  • The juice of 1 lemon
  • red pepper flakes -- a dash or to taste
  • 1 cup grated Parmesan cheese


  • Bring a large pot of water to a full boil. When the water boils, add a tablespoon of salt. Then add the pasta and cook just until al dente -- 9 minutes for linguine.
  • While the pasta is cooking, place a large skillet over medium-low heat. Add the butter and oil to the skillet. When the butter melts, add the mushrooms and a sprinkling of salt and pepper. Saute until the mushrooms are brown and most of their liquid has escaped -- about 5 minutes. Add the garlic and saute for just 30-60 seconds.
  • Add the kale to the skillet, plus 1/2 cup of the pasta water. Then cover the skillet, and let the kale steam until it barely wilts -- about 1 minute. Then stir in the lemon juice, red pepper flakes, and 1/2 cup of the Parmesan cheese.
  • Drain the pasta, and add to the skillet mixture. Add the remaining 1/2 cup of Parmesan, and stir gently to combine. Divide among 4 plates and enjoy!