Dinner

Mushroom & Kale Spaghetti with Miso and Lemon Recipe

ByLuna Ryder November 20, 2025November 20, 2025

Introduction

This mushroom and kale spaghetti is a vibrant, nourishing dish that combines earthy mushrooms with tender kale and a creamy, flavorful bean sauce. It’s a perfect meat-free meal that’s both satisfying and easy to prepare on a weeknight.

A plate of creamy pasta with three main layers is shown on a white marbled surface. The bottom layer consists of long, light yellow spaghetti noodles that are twisted in the center of the plate. On top of the noodles is a layer of bright green kale leaves scattered throughout. The top layer is creamy white sauce covering the pasta and kale, mixed with slices of brown mushrooms and small pieces of red chili pepper. The dish is sprinkled lightly with black ground pepper, adding small dark dots over the creamy sauce. The plate itself is white with a simple round shape. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g spaghetti
2 tbsp olive oil
4 garlic cloves, thinly sliced
1 red chilli, thinly sliced
400g chestnut mushrooms, thinly sliced
150g kale, stalks removed and roughly chopped
400g can butter beans, drained
2 tbsp white miso paste
1 lemon, juiced
125ml crème fraîche (optional)

Instructions

Step 1: Cook the spaghetti in salted boiling water according to the package instructions until al dente. Reserve a cup of the pasta cooking water, then drain the spaghetti.
Step 2: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Fry the garlic and chilli for 1-2 minutes until the garlic starts to turn golden.
Step 3: Add the mushrooms to the pan and cook for 4-5 minutes until softened.
Step 4: Add the kale to the pan and cook for 3-4 minutes until wilted.
Step 5: In a blender, combine the butter beans, white miso paste, and 150ml of the reserved pasta water. Blitz until smooth, adding more pasta water if needed to reach a saucy consistency.
Step 6: Pour the bean sauce into the pan with the mushrooms and kale. Cook for another 2-3 minutes, stirring occasionally, and add more pasta water if the sauce is too thick.
Step 7: Season the sauce with salt, black pepper, and lemon juice to taste. Stir in the crème fraîche if using.
Step 8: Toss the drained spaghetti into the sauce until well coated. Serve immediately.

Tips & Variations

For extra protein, add cooked chicken or tofu to the dish.
Substitute kale with spinach or swiss chard for a different leafy green flavor.
If you prefer less heat, reduce or omit the red chilli.
Use vegan crème fraîche or coconut cream to make this dish dairy-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or pasta water to loosen the sauce before serving.

How to Serve

This image shows a close top view of a pasta dish served on a white plate with a greenish-blue texture. The dish has about three visible layers: the base layer is light yellow spaghetti noodles, topped with bright green kale leaves scattered evenly, followed by a creamy white sauce covering the noodles and greens. Mixed in are thin slices of brown mushrooms and small pieces of red chili peppers adding spots of color. The dish is lightly sprinkled with black pepper and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any pasta you have on hand, such as penne, fusilli, or rigatoni. Cooking times may vary slightly.

Is it necessary to use miso paste in the sauce?

Miso paste adds a savory depth and umami flavor to the sauce, but if you don’t have it, you can substitute with soy sauce or tamari, though the taste will differ slightly.