Seasonal mushrooms, linguini pasta, and fresh kale. This pasta is fresh and flavourful!
Remove Vegano Funghi Blend, Vegano Confit Garlic, linguini pasta, chopped kale, smoked tempeh, pearl onion, and vegan butter from the bag to prepare for cooking.
Bring a large pot of water to a boil with 1 tbsp of salt. Once the water is boiling, add the linguini pasta and cook for 7-8 minutes or until al dente.
Slice the Vegano Funghi Blend mushrooms into thin slices and set aside for cooking. Cut the smoked tempeh into small cubes and set aside.
Once the pasta is cooked through, strain the linguini noodles over the sink in a strainer. Reserve 1 cup of the pasta water to add to the pasta sauce. Set noodles aside.
Heat a large pan over medium heat and add 2 tbsp of olive oil to the pan. Add the chopped Vegano Funghi Blend and smoked tempeh to the pan and cook for 5-7 minutes until the mushrooms soften and gently caramelize.
Add the Vegano Confit Garlic, pearl onions and vegan butter to the pan with the Vegano Funghi Blend and smoked tempeh and continue to sauté for another 2-3 minutes. Season with salt and pepper.
When the garlic is fragrant add the noodles into the pan with ¼ cup of pasta water. Allow the pasta to gently simmer while you stir.
When the water is nearly dissolved add the chopped kale and allow it to wilt for 3-5 minutes. Season with salt and pepper to taste.
Remove the pan from the heat and divide the Smokey Funghi Linguini onto two plates or bowls and enjoy!