Mushroom Scallops Pasta with Kale | Recipe | LifeSource Natural Foods

Ingredients

• 8 oz linguine, cooked until almost al dente (about 5 minutes), 1 cup pasta water reserved
• 1 lb trumpet mushrooms, the largest you can find
• 2 Tbsp butter or vegan butter
• 1 Tbsp olive oil
• 1 shallot, minced
• 1 head black garlic, minced
• 1 cup dry white wine
• 1 meyer lemon, zest and juice
• 1 small bunch kale, stemmed and torn into bite sized pieces
• 2 Tbsp slivered almonds, toasted