Fettuccine with Three-Herb Pesto, Black Kale, and Oyster Mushrooms


  • 1/4 cup walnuts
  • 1 1/4 lbs. or 3 can 14 oz-TAS Oyster or TAS Abalone mushrooms in brine, drained
  • 1/3 cup grated Parmesan cheese, optional
  • 3/4 cup fresh parsley leaves
  • 5 cloves garlic, divided
  • 1 Tbsp.  fresh thyme leaves, plus 2 large sprigs, divided
  • 1 tsp. finely chopped fresh rosemary, plus 2 large sprigs, divided
  • 4 Tbsp. olive oil, divided
  • 8 oz black kale (1 bunch), stemmed and coarsely chopped
  • 12 oz dried tagliatelle or fettuccine
  • 1 large onion, coarsely chopped (2 cups)
  • 1 cup low-sodium vegetable broth


 arsley, walnuts, 3 garlic cloves, thyme leaves, and chopped rosemary in food processor until finely chopped. Add 3 Tbsp. oil, and blend until smooth. Set aside.

2. Cook kale in large pot of boiling water 5 minutes, or until tender. Remove kale with large sieve, and drain. Add pasta, remaining garlic cloves, thyme, and rosemary sprigs to boiling water, and cook according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.

3. Meanwhile, heat remaining 1 Tbsp.  oil in large pot or Dutch oven over medium-high heat.

4. Add TAS Oyster or TAS Abalone mushrooms and onion, and saute 12 minutes, or until tender and golden. Add pesto, and saute 2 minutes, or until sauce begins to stick to bottom of pan and turns golden brown.

5. Add vegetable broth, and simmer 2 minutes, or until liquid is reduced by half, scraping sauce from bottom of pan.

6. Add kale and pasta to mushroom mixture, and toss to coat. Stir in reserved pasta cooking water to moisten, if desired.

7. Add Parmesan, if using, and season to taste with black pepper.


Source: www.vegetariantimes.com

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