Comments on: Creamy Vegan Shiitake & Kale Pasta

By: Amalynne

Amalynne — Tue, 09 May 2023 03:43:36 +0000

When I saw lemon and shiitakes and kale, I was concerned that the flavors would clash. However, the reviews were so overwhelmingly positive, I thought I’d give it a go. I’m sorry to say, I’m not sure I understand the flavor profile of this dish. The rich flavor of the shiitakes somewhat clashes with the slight bitterness of the kale – the lemon does cut that bitterness but it’s very strange with the shiitake. However, the texture of this dish was lovely and the mouth-feel was nice too. One of the other issues is the recommendation of the lemon squeeze midway through the cooking of the shiitakes and the kale (you never want to add lemon juice to a cooking dish – always at the end or it will become extremely bitter).

By: Jehan Marino

Jehan Marino — Tue, 19 Jan 2021 00:28:30 +0000

New Meatless Monday addition!!! So delish!
Made with baby shiitakes and all the rest the same!

By: Virginia

Virginia — Thu, 06 Dec 2018 02:37:28 +0000

Absolutely fabulous! A keeper! The sauce is divine and compliments the buttery, smoky taste of the shiitake mushrooms. I made it with barley so it had a “Risotto” feel to it. I didn’t put the kale in it, instead served the dish alongside sautéed zucchini. I’m glad I did because the sauce stayed creamy and rich solo, and the flavor stayed focused on the mushrooms. I did add lots more lemon. I’ll make this for company, for sure. Thanks!

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 21 Oct 2018 13:00:35 +0000

In reply to Cathy. Hi Cathy, I'm so glad you enjoyed it!

By: Cathy

Cathy — Sun, 21 Oct 2018 11:35:05 +0000

In reply to Cathy. Oh also, I use an entire bunch of kale, not just eight leaves.

By: Cathy

Cathy — Sun, 21 Oct 2018 11:34:08 +0000

Late to the game, but just wanted to say, this is a great recipe. I have acid reflux so left out the garlic and lemon, and it was still really good! Also used leeks instead of scallions. Tip: put crunchy homemade bread crumbs on tpp.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 24 Nov 2017 16:33:36 +0000

In reply to Genevieve Richard. Hi Genevieve, I'm so so happy to hear that this worked well with sunflower seeds!

By: Genevieve Richard

Genevieve Richard — Thu, 23 Nov 2017 00:44:37 +0000

I made this with sunflower seeds instead of cashews and it turned out just incredible!

Thank you 🙂

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 02 Jun 2017 13:23:32 +0000

In reply to Cilicia. Hi Cicilia - it's best the first day, but I enjoyed it as leftovers the second day (I heated it though).

By: Cilicia

Cilicia — Thu, 01 Jun 2017 04:58:32 +0000

Hi ! I was wondering if this could be made ahead and good the next day cold ? Thanks