Shuga’ Mommas: Weeknight Mushroom and Kale Pasta

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

Serves: 3-4
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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).
  4. Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.
  5. 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!

~Mandy
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