This Mushroom Kale Pasta is an easy 30-minute dinner idea for busy weeknights. It's whipped up fast with a base of brown rice penne pasta, sautéed mushrooms, kale, and topped with parmesan cheese.
Boil the pasta according to package instructions. Drain and rinse under cold water and set aside.
In a frying pan, add a bit of cooking oil (I used coconut oil) and sliced mushrooms. Cook until mushrooms soften, about 8-10 minutes.
Add a bit more cooking oil along with the chopped kale and minced garlic. Season with salt and pepper. Cook 2-3 minutes, or until kale begins to wilt.
Add in the cooked pasta and mix together.
Remove the frying pan from heat. Add 2 Tbsp more cooking oil and 1 cup parmesan cheese. Toss together until cheese melts. Sprinkle last ¼ cup parmesan on top of the dish and serve.