Kale Mushroom and Artichoke Pasta

Pomodoro sauce is quite easy to make so I added some kale, mushrooms and artichoke hearts to make it more interesting and  flavorful. It sounds intimidating with all the other ingredients but trust me it’s so quick to make!


  • 500 g pasta
  • Artichoke hearts (store bought)
  • Kale
  • Champignon mushrooms
  • 3 cloves garlic
  • Medium sized red onion
  • Italian herbs mix
  • Salt and pepper
  • Nutritional yeast
  • Paprika powder
  • Dried chili seeds (optional)
  • Olive oil
  • 400 g canned tomato sauce


  1. Crush and finely chop the garlic. Slice thinly the onions, mushrooms, artichoke hearts, kale and set it aside for later.
  2. Heat up your large pan with 2 teaspoons of olive oil.
  3. Saute the garlic and onions on medium heat for about 2 minutes or when they turn slightly brown.
  4. Add the mushrooms and cook for 2 minutes then add the tomato sauce, 5 teaspoons of Italian herbs mix, half a teaspoon of salt, pepper and paprika powder.
  5. Le it simmer for about 5 minutes then add the artichoke hearts and add a teaspoon of nutritional yeast for an umami/ cheesy flavor.
  6. After 2 minutes, add the kale and let it cook for another 3 minutes and your sauce is done.
  7. Fill up a large pot with water and let it boil for your pasta. You can use any type of pasta you like but I used Trofie Liguri, a short thin twisted type of pasta.
  8. Pastas have different cooking times so you must check the label on your pasta how long it would take.
  9. Once the pasta is cooked, put it on a plate and add the sauce on top. I also added nutritional yeast on top, freshly crushed pepper and dried chili seeds.




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