I guess it’s the Italian in me, but I do love my pasta. Since I’m a vegetarian, I also like my pasta with veggies. This could be an entrée or a side dish with chicken or a roast. In any case, it’s just good! My friend, Joy, gets this, as she is also Italian. She sends me many recipes that reflect not only her heritage, but her love of cooking. My mom and sister were chefs, but Joy is right behind them. I don’t always try her recipes, because I know she is a great cook, and I trust that everything she sends me will be delicious – and let’s be honest, her pictures are better than mine.
CREAMY MUSHROOM & KALE PASTA
SERVES: 4
INGREDIENTS:
1/2 Pound of pasta (fusilli, farfalle, orecchiette or any that will grab the sauce)
8 Ounces mushrooms, sliced (any type you like)
1 Medium onion, sliced
1/2 Teaspoon thyme (or a sprig of dry)
5 Stalks of Kale, chopped
1 Heaping tablespoon flour
1 Teaspoon salt
1/4 Teaspoon pepper
1 Cup plant milk (or milk of choice)
Italian cheese to serve.
DIRECTIONS:
Cook pasta according to instructions on the package. Reserve 1 cup of the water.
Heat a non-stick skillet on high. Lower to medium and add the mushrooms and a pinch of salt and allow to cook undisturbed for about 3 minutes. Stir occasionally, until the mushrooms are halfway cooked. Add the onions and another pinch of salt along with the thyme. Stir and cook, allowing onions and mushrooms to continue releasing their water. Add the kale and allow to wilt. If it’s too dry you can add 1 tablespoon of water and stir. Once the kale begins to wilt, and the pan is dry again, add the flour and incorporate, stirring until it cooks a bit. Put the burner on a low flame and add the milk and stir. This should begin to thicken a bit. If it gets too thick, you can add a little more milk. Add some pepper and the remainder of the salt. Cover and simmer gently for 3 minutes. Drain your pasta, reserving 1 cup of the pasta water. Add pasta to sauce and stir. If sauce becomes too thick, add a little pasta water to thin it.
Top with your favorite cheese.
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