In a large pot, cook pasta according to package, drain in colander and set aside.
In the same pot, heat olive oil over medium heat and saute sliced onions for 4 minutes.
Add garlic, mushrooms, herbs and seasoning and cook over a medium heat for about 4-5 minutes.
Add kale and continue to cook until wilted.
Add the cooked and drained pasta to the sauteed veggies.
Add broth, mix well and continue to cook until broth is just warmed.
Serve in individual bowls. Top with fresh cracked pepper and a squeeze of lemon for brightness.
Add a few sun-dried tomatoes if desired for another layer of flavor. It's delicious!
Use any noodles you prefer, you can substitute rice or quinoa pasta to make this recipe gluten-free.
For added protein, add a can of cannellini or great northern beans, drained and rinsed, to the pot after adding the broth.
12 oz. linguine or your favorite pasta
2 tbsp olive oil
1 large shallot or 1/2 medium onion, chopped
6-7 garlic cloves, chopped
2 lbs. sliced mushrooms
1 bunch kale
1/2 heaping teaspoon thyme and rosemary
Pinch of red pepper flakes
Salt and fresh pepper to taste
1 1/2 cups vegetable or miso broth
Lemon wedges to serve (optional)