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Paleo Reginette Pasta with Kale & Mushrooms

Paleo Reginette Pasta with Kale & Mushrooms

  • Author: Ester Perez
  • Total Time: 25 minutes
  • Yield: 6 1x


This delicious Paleo Reginette Pasta is made with a kale and mushroom meat sauce.  This handmade pasta is cut into wide wavy edged ribbons with a pastry wheel.

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  • For the Kale & Mushroom Meat Sauce:
  • 2 Tablespoons avocado oil
  • 1 onion, chopped
  • 1 lb ground beef, preferably grass-fed
  • 1 lb ground turkey
  • 8 ounces sliced mushrooms
  • 1 15 ounce can tomato sauce
  • 1 14.5 ounce can fire roasted chopped tomatoes, unsalted
  • 1 Tablespoon gluten free Tamari
  • 1 teaspoon onion powder
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons salt
  • 4 leaves dinosaur kale, cut into ribbons (chiffonade)


  1. In a large saucepan, heat oil to medium heat. Add onions and saute for 2-3 minutes. Add ground beef and turkey and brown stirring occasionally. Separate meat into smaller pieces. Cook 2/3 ways through.
  2. Add remaining ingredients except kale, simmer for 7-10 minutes. Add kale last 5 minutes and stir. Drain pasta and toss into kale & mushroom meat sauce. Serve warm.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main
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