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Mixed Mushroom, Dinosaur Kale and Sun-Dried Tomato Spaghetti with Parmesan and Toasted Walnuts

This dish combines a few of our very favorite things! The sun dried tomatoes have a super savory flavor which compliments the wild, earthy flavors of the mixed mushrooms. The walnuts and dinosaur kale add delicious color and texture. Oh, and did we mention that this pasta is topped with a healthy sprinkling of Parm?!

Cook Time: 20 Min Vegetarian

About the Dish

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Honey


  • PeachDish Salt

    PeachDish Salt

  • Spaghetti


  • Olive Oil

    Olive Oil

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot


  • Dinosaur Kale

    Dinosaur Kale

  • Butter


  • Walnuts


  • Parmesan Cheese

    Parmesan Cheese


Thinly slice the sun-dried tomatoes and place with the honey in a small bowl and cover with ½ cup of warm water, and set aside.
Stem and roughly chop the mushrooms. Peel the shallots, half, then thinly slice. Remove the kale stems and discard, then thinly slice the leaves.
Fill a medium-large saucepot 2/3 full of water, add a pinch of salt and place on high heat. While you are waiting for the water to boil proceed to the next step.
Place a large sauté pan on medium-low heat and add the oil, shallots and a pinch of salt and pepper. Cook for 2-3 minutes while stirring continuously, then add the mushrooms and turn the heat to high. Cook the mushrooms for 5-6 minutes until they are browned.
Add the kale, the sun-dried tomatoes and their soaking liquid to the pan and cook for 2 more minutes. Remove the pan from the heat and proceed back to the pasta water.
When the pasta water is boiling, add the pasta and continuously stir to make sure the pasta is not sticking to each other or the bottom of the pan. Cook the pasta for 7-8 minutes or until tender but not mushy. Drain the pasta in a colander and then add it to the pan with the vegetables. Do not rinse the pasta and it is ok if there is some residual moisture on the pasta.
Place the sauté pan back on high heat, add the butter, walnuts and stir the pasta and vegetables together. Cook for about 2-3 minutes, adjust the seasoning with salt and pepper and remove the pan from the heat.
Divide the pasta on two plates, top with parmesan cheese, PeachDish salt and a pinch of pepper. Enjoy!