Best 3 Mushroom Kale Pasta Recipes
Indulge in a symphony of flavors with our enticing Mushroom Kale Pasta, a culinary masterpiece that blends earthy mushrooms, hearty kale, and toothsome pasta in a creamy and flavorful sauce. This delectable dish tantalizes the taste buds with its medley of textures and rich aromas. Savor the meaty texture of sautéed mushrooms, the vibrant green of sautéed kale, and the al dente bite of cooked pasta, all enveloped in a luscious sauce that combines the creaminess of heavy cream, the tanginess of Parmesan cheese, the savory depth of garlic and onion, and the vibrant freshness of herbs. Elevate your dining experience with this delightful Mushroom Kale Pasta, a harmonious blend of flavors and textures that will leave you craving more.
In addition to the classic Mushroom Kale Pasta recipe, this article offers a tantalizing array of variations to suit diverse tastes and preferences. Embark on a culinary journey as you explore recipes featuring sun-dried tomatoes, spinach, bacon, sausage, and peas, each adding a unique twist to the beloved pasta dish. From the vibrant burst of sun-dried tomatoes to the delicate flavor of spinach, the smoky richness of bacon to the hearty bite of sausage, and the sweet crunch of peas, these variations promise an extraordinary culinary experience. Whether you're a seasoned cook or a novice in the kitchen, this article provides the inspiration and guidance to create a delectable Mushroom Kale Pasta that will impress your family and friends.
BAKED MUSHROOM RIGATONI WITH KALE GREMOLATA
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water.
- Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan.
- Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender.
- In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish.
- For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest.
- Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes.
PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE
Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.
Provided by The New York Times
Categories dinner, lunch, quick
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
- Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
- Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.
Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 27 grams, Carbohydrate 106 grams, Fat 49 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1253 milligrams, Sugar 10 grams, TransFat 0 grams
MUSHROOM & KALE PASTA
I have been trying to include more kale into our diet, but I didn't have many recipes. I had a bit of chorizo in the fridge and some leftover mushrooms and "winged" it. My boys (9, 10, & 13) loved it so much, I realized I'd better write it down so I don't forget. I used portabello mushrooms and penne pasta. Next time I may add some cannelini beans for fun.
Provided by Ezri_B
Categories Weeknight
Time 30m
Yield 6-8 main dish servings, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan melt butter and cook onion until translucent.
- Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes.
- Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste.
- Serve over pasta.
Nutrition Facts : Calories 499.4, Fat 18.8, SaturatedFat 11, Cholesterol 46.4, Sodium 147.9, Carbohydrate 69.4, Fiber 4.9, Sugar 3.7, Protein 15.4
Tips:
- Selecting Mushrooms: Choose fresh, firm mushrooms with a dry surface. Avoid mushrooms with blemishes or moisture.
- Cleaning Mushrooms: Use a damp cloth or paper towel to gently wipe the mushrooms. Avoid rinsing them in water, as this can absorb moisture and make them soggy.
- Slicing Mushrooms: Cut the mushrooms into uniform slices to ensure even cooking. The thickness of the slices can vary depending on your preference.
- Sautéing Mushrooms: Heat a pan over medium-high heat and add butter or olive oil. Add the sliced mushrooms and cook until they are tender and browned, stirring occasionally.
- Using Kale: Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces. You can use curly kale or Lacinato kale for this recipe.
- Cooking Kale: Add the chopped kale to the pan with the mushrooms and cook until it is wilted and tender, stirring frequently.
- Adding Pasta: Use your favorite type of pasta for this recipe. Cook the pasta according to the package instructions and drain it, reserving some of the pasta cooking water.
- Combining Ingredients: Add the cooked pasta, sautéed mushrooms and kale, grated Parmesan cheese, and reserved pasta cooking water to a large bowl. Toss everything together until well combined.
- Seasoning: Season the pasta with salt, pepper, and garlic powder to taste.
- Serving: Serve the mushroom kale pasta immediately, garnished with additional Parmesan cheese and chopped parsley, if desired.
Conclusion:
This flavorful and nutritious mushroom kale pasta is a delightful dish that combines the earthy flavors of mushrooms, the slightly bitter taste of kale, and the richness of Parmesan cheese. The addition of garlic, salt, and pepper enhances the overall flavor profile, making this a satisfying meal. You can adjust the amount of kale and mushrooms according to your preference, and feel free to experiment with different types of pasta or add other vegetables to create your own variation of this delicious recipe. Whether you're a vegetarian or simply looking for a healthier alternative to traditional pasta dishes, this mushroom kale pasta is sure to impress your taste buds.
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