One Pot Kale, Mushroom and Garlic Spaghetti

Lauren Caris Short

By Lauren Caris Short

The time between Christmas and New Year is often not relaxing. We’re busy catching up with everyone we want to see, and some of us still have to go to work. Now is the time to reach for the easy, simple dinners. That’s where this one pot kale, mushroom and garlic spaghetti comes in.

We all need an easy, staple go to dinner sometimes. This one pot kale, Mushroom and Garlic spaghetti is it!

Mushrooms are caramelised to give a hearty base to this comforting, kale adds some super nutrients and a dark, leafy flavour and garlic brings the whole dish together. I could eat this every day.

I don’t have much more to say about this dish, I’ll keep it simple like the recipe, sometimes we don’t need lots of words. Just enjoy the time you have this Christmas season with the people you love, and eat lots of spaghetti!

We all need an easy, staple go to dinner sometimes. This one pot kale, Mushroom and Garlic spaghetti is it!

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One Pot Kale, Mushroom and Garlic Spaghetti

Serves 4

Treat yourself to a simple comforting dinner this Winter with this one pot Kale, Mushroom and Garlic Spaghetti


300g Spaghetti,
500g Mixed Mushrooms, sliced,
2 Large Kale Leaves, stalks removed and leaves shredded,
2 Cloves Garlic,
2-3 Tablespoons Olive Oil,
Salt and Pepper.

1. Fill a large pot with water and cook the spaghetti so it is al dente. My spaghetti said on the packet it needed 11 minutes, but after 9 minutes it was perfect. Drain the spaghetti and set aside. Coat it with a little olive oil to stop it sticking together.

2. Fill the same pot with water again and boil the kale for 5 minutes and drain. Set Aside.

3. Add 2 Tablespoons of Olive oil to the same pot and saute the mushrooms until they are golden brown. The mushrooms will first release a lot of liquid, keep cooking them until all the liquid is gone and they start to turn golden at the edges.

4. Add the minced garlic clove to the pan and cook for 2-3 minutes. Add the kale, spaghetti and 1 more tablespoon of olive oil and toss so everything is warm and thoroughly coated. Season with salt and pepper and serve.

You can store this in an airtight container in the fridge for 2-3 days, however it is best eaten fresh.

Images by Lauren Caris Short.

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0 thoughts on “One Pot Kale, Mushroom and Garlic Spaghetti”

  1. Thank you for this. Didn’t think I could manage vegan so Ive gone vege for January. really not a confident cooker but I managed this easily with some wholemeal Spaghetti. It was really good. Think I went a bit mad on the Spaghetti so will need to adapt for myself. Thanks very much.

    • Thanks Katie! It’s lovely to have a change sometimes and this one is perfect for the Winter! Happy New Year!