Ingredients
- 2 tsps Extra Virgin Olive Oil
- 3 cups Mushrooms (sliced)
- 2 Garlic (clove, minced)
- 8 ozs Brown Rice Fettuccine
- 3 cups Vegetable Broth, Low Sodium
- 2 cups Kale Leaves (chopped)
- 2 tbsps Nutritional Yeast (plus extra for garnish)
- Sea Salt & Black Pepper (to taste)
Directions
- Heat the oil in a deep pan over medium-high heat. Add the mushrooms and sauté for about five minutes. Add the garlic and cook for another minute.
- Add the fettuccine and broth. Stir and bring to a simmer. Lower the heat, cover the pot with a lid, and simmer for about 15 minutes.
- Remove the lid and stir in the kale leaves, nutritional yeast, salt, and pepper. Stir and cover with a lid again. Simmer for another 12 to 15 minutes or until the fettuccine is cooked through.
- Divide the pasta between plates. Top with more nutritional yeast if desired, and enjoy!