Uric Acid Friendly Recipe: Mushroom Kale Pasta

During the holiday season, we have a tendency to eat heavy meals, extra sweets, and more alcoholic drinks. 

Food such as red meat, seafood, organ meats, sugary drinks, and alcohol (yes, most of your holiday menu) are high in purines.

Foods that are high in purines can lead to excess amounts of uric acid.

Why should you start caring about uric acid right now? Well, uric acid levels have been connected to overall metabolic health – which just so happens to play a role in supporting your healthy immune system.

Fortunately... there are some delicious ways you can support healthy uric acid levels so your metabolic health is on its A-game...

Start with this hearty but healthy Mushroom Kale Pasta created by Mediterranean Diet RD, Brynn McDowell, (@the_domestic_dietitian) featuring ingredients low in purines but still oh-so-satisfying.


Mushroom Kale Pasta 


  • 1 pound spaghetti 
  • 3 tbsp extra virgin olive oil, divided 
  • 1 pound mushrooms, sliced 
  • Salt and pepper, to taste 
  • 4-6 cloves garlic, minced 
  • ¼ tsp red pepper flakes 
  • 1 cup kale, shredded or chopped 
  • 1/3 cup pasta cooking water 
  • ½ cup pecorino romano cheese, plus more for garnish 
  • Italian parsley, roughly chopped, for garnish 


  1. In a large pot, boil water and then add spaghetti, cook until al dente, reserve at least 1/3 cup of cooking water and drain pasta 
  2. While pasta is cooking, heat 2 tbsp olive oil in a medium pan over medium heat. Add sliced mushrooms, salt and pepper. Sauté mushrooms until soft, about 8 minutes. Add garlic, red pepper flakes, additional tablespoon of olive oil and kale. Continue to sauté for additional 2-3 minutes.  
  3. Once pasta is drained, reduce heat on mushrooms to low and add pasta to pan, along with pecorino romano cheese and half of the pasta water. Stir until well combined and cheese melts into a sauce. Add more pasta water if needed. 
  4. Remove from heat and garnish with chopped parsley and additional cheese if desired.