Rotini with Kale and Oyster Mushrooms

This quick pasta dish can be prepared as a meal or side, and is as pretty as it is tasty.

By / Photography By Shell Royster | July 01, 2017


Cook rotini according to package directions.

Lightly steam kale until tender, then drain.

In a large skillet on medium heat, add butter and 2 tablespoons of olive oil. Add onions and cook until they become translucent; add garlic and oyster mushrooms and cook until tender, about 10 minutes, stirring frequently.

Combine cooked ingredients on a serving platter; add remaining tablespoon of olive oil and salt and pepper to taste. Sprinkle Parmesan cheese on top and serve.


  • 8 ounces Rotini or gluten-free Rotini
  • 4 ounces fresh kale
  • 1 tablespoon butter
  • 3 tablespoons olive oil, divided
  • ¾ cup sliced sweet onion
  • 2 cloves garlic, minced
  • 4 ounces oyster mushrooms, cleaned and cut into 1-inch-x-3-inch strips
  • Salt and pepper to taste
  • 4 tablespoons Parmesan cheese
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