I’m a huge fan of the blog 100 Days of Real Food. (You should check them out if you haven’t). Last week, Lisa posted a wonderful recipe for Mushroom and Kale Pasta. I decided to cook it for my family, and it was a huge hit! Given that it is a vegetarian meal, it’s also extremely cost effective for those of us on a graduate budget!
I’ve included Lisa’s recipe below; the only changes I made was serving gluten free pasta, instead of whole-wheat.
Weeknight Mushroom and Kale Pasta
- 8 ounces whole-wheat pasta, boiled and drained according to pasta directions
- 1 ounce dried mushrooms
- 2 tablespoons butter
- 2 shallots, diced
- 3 cloves garlic, minced
- ½ cup white wine
- 2 cups loosely packed kale, with big stems removed and cut into strips
- ¾ cup heavy cream
- ¼ teaspoon salt
- Pepper, to taste
- ⅓ cup freshly grated Parmesan cheese
- In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).
- In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.
- Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).
- Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.
- Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.
I hope you enjoy it as much as we did!