Collard Green Pasta with Mushrooms and Toasted Pine Nuts

I call this Jasmin's Pasta. One of my best friends works for a non profit where she teaches students how to garden and cook meals off of the food that they grow. She gave me the idea to throw together a pasta with collard greens. I used to only make pasta with a store bought red sauce or Alfredo, but now I absolutely love to play around with pasta and find new flavors. Let's be honest, I could totally eat my weight in pasta and make it super unhealthy but this healthy version is one of my absolute favorites. This pasta is so light weight and flavorful and so simple and easy to throw together. I like to cook the collard green mixture in my cast iron because of the flavor it gives off. If you do not have a cast iron that's fine, but I definetly recommend them!

If you are not trying to make this recipe healthy feel free to use butter instead of extra virgin olive oil, or if you want it even healthier use spaghetti squash noodles or whole wheat noodles. Last night I made this with angel hair pasta because that is what I had in my pantry.

I hope you enjoy this recipe!


  • Noodles of your choice
  • 1 bunch of collard greens
  • 2 tsp minced garlic
  • olive oil
  • salt and pepper
  • 2 tbsp red wine vinegar (Or if you do not like vinegar, use lemon juice)
  • 2 oz pine nuts
  • 1-2 cups sliced mushrooms 
  • 1-2 tsp  Crushed red pepper chili flakes 
  • freshly shaved Parmesan Cheese

  1. De-stem your collard greens and slice your collard greens up. I do this by rolling them and then slicing them so I have long slivers of collard greens
  2. start toasting your pine nuts in a skillet with a drizzle of olive oil and the minced garlic until they brown just a little bit and the garlic is fragrant
  3. next add your mushrooms and cook for 2-3 minutes
  4. add your chili flakes to the mushrooms and pine nuts
  5. start boiling your noodles of choice (I used angel hair pasta today)
  6. add your collard greens and drizzle olive oil on top, salt and pepper, and the red wine vinegar 
  7. allow your collard greens to cook until they wilt and are soft. If they do not wilt add 2 tbsp water to the pan 
  8. drain your noodles and drizzle olive oil over them 
  9. top your noodles with the collard green mixture and Parmesan cheese and give it a good stir. 
  10. Enjoy!


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