Simple winter pasta salad made with portobello mushrooms, baby kale, anelli pasta & vegan creme fraiche. Make in under 1 hour and the perfect weeknight meal

Winter Pasta Salad With Portobello Mushrooms (Vegan)

Simple winter pasta salad made with portobello mushrooms, baby kale, anelli pasta
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 People
Calories 475kcal
Author Healing Tomato


For the creme fraiche

For the Portobello Mushrooms

Remaining Ingredients

  • 2 cups Brussels sprouts chopped
  • 1 tsp cumin seeds
  • 1 clove garlic cut into long strips
  • 1/4 red onion julienned
  • 2 cups baby kale cut stems
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1.5 cups Anelli pasta


  • Preheat oven to 450 degrees.
  • In a small bowl, add oil, salt and oregano.
  • Mix well and baste the mushrooms with this oil mixture
  • Place mushrooms on baking tray and into the oven
  • Cook for about 20 minutes, remove and flip them. Baste for 20 more minutes
  • While mushrooms are in the oven, cook the anneli pasta according to package instructions
  • Heat a pan on medium and add oil, cumin and garlic
  • Saute for 40 seconds, then add the onions and cook until caramelized
  • After onions caramelize, add chopped Brussels sprouts, salt and oregano
  • Saute for about 5 minutes or until the Brussels sprouts are tender.
  • Add the baby kale and set the heat to low
  • When the kale is half its original size, mix well then add the anelli pasta
  • When mushrooms are done, remove them from the oven and allow them to cool
  • Cut mushrooms into long strips and add to the pasta
  • Blend the ingredients of the vegan creme fraiche
  • Add a 1/4 cup of vegan creme fraiche and refrigerate the rest
  • Mix well and serve immediately


Calories: 475kcal | Carbohydrates: 75g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Sodium: 553mg | Potassium: 827mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4905IU | Vitamin C: 107.5mg | Calcium: 129mg | Iron: 2.8mg