Lunch / Dinner
Creamy Mushroom Pasta with baby kale
The savory, meaty flavors of mushrooms abound in this great-tasting Creamy Mushroom Pasta with baby kale. And the recipe comes together fairly quickly and easily — you’ve gotta love that.
But there’s more to love about mushrooms — they’re good for you, too. Not only are they naturally low in sodium, fat, cholesterol, and calories, they’re high in B vitamins, are one of the few nonanimal sources of vitamin D, and are an excellent source of selenium (a powerful antioxidant). Mushrooms also have anti-inflammatory capabilities, are immunity boosters, and have cancer-fighting properties among other things. All in all, mushrooms are a tasty, good thing.
Casarecce [cah-sah-rech-ee] means homemade in Italian and have the look of rolled up scrolls. If you can’t find them, penne or cavatelli make an OK substitute.
Cook pasta in a pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain pasta.
Melt 3 Tbsp. butter in a sauté pan over medium heat. Add half the mushrooms and cook until brown and liquid nearly evaporates, about 10 minutes; season with salt and pepper, then transfer to a bowl. Repeat cooking and seasoning with 3 Tbsp. butter and remaining mushrooms; transfer to same bowl.
Melt remaining 2 Tbsp. butter in same pan over medium heat; add shallots, garlic, and thyme and sweat until shallots soften, about 2 minutes.
Deglaze pan with wine, scraping up any brown bits. Cook until wine nearly evaporates.
Return mushrooms to pan; stir in pasta water until sauce reaches desired consistency. Off heat, stir in 1/4 cup Parmesan.
Toss pasta with sauce; top with additional Parmesan.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 20g 100%
Cholesterol 93mg 31%
Sodium 118mg 4%
Carbs 37g 12%
*Percent Daily Values are based on a 2,000 calorie diet.