Mushroomkalepasta Recipes

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GARLICKY KALE AND MUSHROOM PASTA



Garlicky Kale and Mushroom Pasta image

This light, flavorful, and Garlicky Kale & Mushroom Pasta is ready to eat in just 25 minutes! Made with a handful of nourishing ingredients, you can count on this simple vegetarian recipe for your next Meatless Monday.

Provided by Silvia Dunnirvine

Categories     Dinner     Main Course     Pasta

Time 25m

Number Of Ingredients 10

12 oz brown rice pasta
3 tbsp olive oil
1 shallot, (thinly sliced )
5 cloves garlic, (sliced)
2 cups mushrooms of choice, (sliced)
3 cups lacinato kale, (chopped)
1/2 cup pasta water ((reserved))
1 pinch salt and pepper, (to taste)
1/4 tsp red pepper flakes
1/4 cup shaved parmigiano cheese

Steps:

  • Cook pasta according to package instructions. Drain and reserve about 1 cup of pasta water.
  • Meanwhile heat the oil in a skillet and add the shallots and garlic, cook until fragrant.
  • Add the mushrooms and sauté for about 5 minutes until it softens and start to turn golden brow. Season mushrooms with salt and peper.
  • Add chopped kale and toss to a gentle sauté (about 3 minutes) until leaves start to wilt but maintain it's shape.
  • Transfer veggies to pasta bowl. Add reserved pasta water and toss to combine. Season with red pepper flakes and parmigiano cheese

Nutrition Facts : Calories 300 kcal, Carbohydrate 48 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 92 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE



Pasta With Kale, Shiitake Mushrooms and Sausage image

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

1 bunch black kale, washed, ribs removed
4 Italian sausages (mild or hot)
1/2 pound shiitakes (or brown mushrooms), washed, thinly sliced
4 garlic cloves, peeled, finely chopped
4 shallots, peeled, finely chopped
1 tablespoon olive oil
2 cups chicken stock or pasta water
1 tablespoon sweet butter
Sea salt and pepper
1/2 cup grated Parmesan or Romano cheese
1 box pasta (spaghetti, ziti, penne, or fusili)
1 tablespoon kosher salt for the pasta

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

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