Velvety mushroom bucatini with kale and Marcona almond salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Velvety mushroom bucatini with kale and Marcona almond salad

Great for Entertaining

Velvety mushroom bucatini with kale and Marcona almond salad

Dairy-Free, Mediterranean, Vegan

2 Servings, 650 Calories/Serving

30–45 Minutes

Button and porcini mushrooms bring big umami to a deceptively rich and velvety vegan sauce for slurpable bucatini.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ⅓ cup dried porcini mushrooms
  • 5 ounces bucatini
  • 1 or 2 cloves peeled fresh garlic
  • 1 or 2 shallots
  • 6 ounces cremini or other button mushrooms
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 1 tablespoon nutritional yeast
  • 1 cup almond milk
  • 2 teaspoons white miso
  • 1 lemon
  • 2½ tablespoons Marcona almonds
  • 3 ounces kale or other baby greens such as spinach

Nutrition per serving

Calories 650, Total Fat 32g (41% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 71g (26% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the porcini

In a small bowl, cover the porcini mushrooms with very hot tap water and let soak until softened, 10 to 15 minutes.
While the mushrooms soak, prepare the bucatini.


Cook the bucatini

Bring a medium sauce pot of generously salted water to a boil. Add the bucatini and cook until just tender, 9 to 13 minutes. Drain the bucatini.
While the bucatini cooks, prepare the ingredients for the sauce.


Prep the sauce ingredients

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
  • Peel and coarsely chop the shallots.
  • Thinly slice the button mushrooms.
  • Drain the porcini and coarsely chop.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the sauce and one for the salad.


Cook the sauce

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the button and porcini mushrooms and nutritional yeast and cook, stirring occasionally, until the mushrooms are browned and starting to caramelize, 8 to 10 minutes [12 to 14 min]. Add the almond milk and bring to a boil. Reduce to a simmer and cook, stirring often, until thickened slightly, 2 to 3 minutes.
Remove from the heat and stir in the white miso. Add the bucatini and half the parsley, toss to coat in the sauce, and season to taste with salt and pepper.
While the sauce cooks, prepare the salad.


Make the salad

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest both lemons; juice 1 lemon.]
  • Coarsely chop the almonds.
In a large bowl, stir together 1 teaspoon [2 tsp] lemon zest, 1 teaspoon [2 tsp] lemon juice, and 2 tablespoons [¼ cup] oil. Add the kale, almonds, and remaining parsley and toss to coat. Season to taste with salt and pepper.


Transfer the bucatini and sauce to individual bowls and serve the salad on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Juice the lemon.
  • Toss the salad.