This pasta dish is earthy, savory and light. I used a gemelli shaped wheat pasta for this recipe, but you may use any type of pasta you prefer. Enjoy this recipe as a primi to a fish or meat course or as a meal all on its own.
- 4 Servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Calories: 307
- 3/4 package pasta, dry
- 1 bunch kale, stems removed, chopped
- 12 ounces mushrooms
- 1 tbsp garlic paste
- 8 ounces broth, chicken or vegetable, low-sodium
- 1 tsp thyme, dried
- 1 tbsp butter, unsalted
- 1 tsp extra virgin olive oil
- 1/4 tsp red pepper flakes (optional)
- black pepper
In a large pot, bring water to boil. Cook pasta according to package instructions. Drain and set aside.
Meanwhile, add butter to a large pan over medium-high heat. Once butter is melted, add mushrooms. Sauté mushrooms, stirring with a wooden spoon. Stir in garlic paste and season with thyme and a dash of salt. Add small amounts of broth to mushrooms while cooking, continuing to stir, to prevent them from getting dry. Cook until completely softened, about 8-10 minutes.
Once mushrooms are cooked, carefully transfer them to a bowl. Return pan to heat. Add olive oil and chopped kale to the pan and sauté over medium-high heat. Add small amounts of broth to the pan, continuing to stir, to keep kale from getting dry. Cook until wilted, about 7-8 minutes.
Add cooked mushrooms and pasta to the pan with the cooked kale. Stir to combine well. Add more broth as needed to keep pasta and veggies moist. Season with a dash of salt and pepper and red pepper flakes.