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Creamy Roasted Red Pepper Tomato Pasta with Kale & Mushrooms

A delicious and healthy one-pot, 30-minute meal.

Total Time 30 minutes
Servings 5 servings
Author Foodbodybliss


  • 1 tsp light olive oil
  • 1 small onion, chopped
  • 3 cups mushrooms, quartered
  • 1 tsp garlic, minced
  • 1/2 tsp dried basil
  • 12 oz frozen chopped kale
  • 32 oz Pacific Foods Roasted Red Pepper and Tomato Soup, light in sodium
  • 13.5 fl oz can coconut milk
  • 6 oz whole wheat spaghetti


  1. Pour olive oil into a large saute pan over medium heat. When hot, add onions and saute for 3-5 minutes.

  2. Add mushrooms, garlic, basil and frozen kale. Saute for 5 minutes.

  3. Pour in the soup, coconut milk and spaghetti and stir until everything is well incorporated and all of the pasta is covered. Bring to a low boil, then reduce heat to medium-low.

  4. Continue to cook, uncovered, for 20 minutes. Stir occasionally to break up the pasta.

  5. Dish is done when pasta is al dente and has absorbed much of the sauce. Serve immediately.