Cream Mushroom and Kale Pasta
From 100 Days of Real Food
After posting something totally unnecessary last week (whole wheat graham crackers), it’s time for something easy and sensible. This is the perfect weeknight pasta dinner, especially if you’re into Meatless Mondays, or sick of fish on Fridays during Lent. And if you’re looking for a St. Patrick’s Day dinner that doesn’t involve corned beef and cabbage, you can give a nod to the bright green kale here and call it a day. Frankly, after the amateur, 22-year-old-style-binge-drinking that I subjected myself to this past weekend, I’d happily put St. Patrick’s Day behind me in exchange for a nice healthy dish like this. Of course with a husband named John Ryan, corned beef and cabbage will most certainly be gracing our table tonight, but in my case a Guinness will NOT be joining it. Ugh. My poor liver just wants carbs and vegetables!
- 8 ounces short shaped pasta (so not spaghetti or linguine), preferably whole wheat (we LOVE Hodgson Mill spirals)
- 2 Tbsp butter
- 6 ounces portobello mushrooms (about 2 mushroom caps), diced
- 2 shallots, diced
- 3 garlic cloves, minced
- 1/2 cup dry white wine (we used pinot grigio)
- 1 cup chicken stock
- 3/4 cup heavy cream
- 3 cups kale, chopped
- 1/4 tsp salt
- pepper, to taste
- Parmesan cheese, grated, to garnish
- Crushed red pepper, to garnish
- Boil pasta according to package instructions. Drain.
- While pasta is boiling, melt butter in a large saute pan over medium-high heat. Add the mushrooms, shallots and garlic and saute, stirring frequently, for 3-5 minutes.
- Pour in the white wine and bring the mixture to a boil. Cook, stirring often, until the wine almost completely boils off, about 3-4 minutes.
- Pour in the chicken stock and cook until reduced by half.
- Turn heat down to medium and add the heavy cream, kale, salt and pepper to the pan. Cook until the sauce thickens, 2-3 more minutes.
- Add pasta to sauce, stirring to combine. Serve, topped with Parmesan and crushed red pepper.