The simple classic spaghetti aglio e olio gets veganized plus some texture and nutrition upgrades in this easy and flavourful dish. It's perfect for a busy weeknight meal, coming together in less than 30 minutes.
2bunchescurly kale, deveined and broken into bite size pieces
16ouncescrimini mushrooms, sliced
⅓cup+ 5 tbsp olive oil, divided
chili flakes if desired
Prepare the noodles according to package directions. While that's happening, heat 2 tbsp of oil in a large skillet over medium heat. Cook the mushrooms in a single layer without stirring them until they are browned on the bottom, about 2-3 minutes. You can stir them at this point (you may have to do this in batches so the pan isn't over crowded, just add a bit more oil to the pan each time so the mushrooms don't stick.) If you've done it in batches, add all the mushrooms back into the pan. Add the thyme and oregano. Cook for about 5-8 minutes until the mushrooms are cooked through and browned. Put the mushrooms in a bowl and cover to keep warm.
Add another 2 tbsp of oil to the pan. Add the minced garlic, and sauté just until fragrant, about 30 seconds. Add the panko bread crumbs. Stir constantly and watch they don't burn. Once they just start browning, add the nutritional yeast and salt. Cook for another 30 seconds or until the crumbs are nicely browned then put them in a bowl.
Keeping the heat on the skillet, add the remaining tbsp of oil and sauté the kale just until vibrant green about 1-2 minutes. Toss everything together in the large pot you cooked your noodles in. Toss in chili flakes if you like a little heat, or sprinkle them on once served. Add salt/pepper to taste.