Creamy Kale Mushroom Pasta
Hey there, pasta lovers! Gather ’round while I tell you about my latest kitchen adventure with Creamy Kale Mushroom Pasta. I remember the first time I made this dish—my kitchen looked like a basil jungle and I accidentally used cinnamon instead of pepper (oops!). But even then, it turned out pretty darn tasty. Now it’s a staple at my dinner table, especially on those chilly nights when you just want something creamy and comforting. So grab a seat, and let’s dive in!
Why You’ll Love This
I make this when I need something quick but still feel like I’m treating myself (and the fam, if they’re lucky). My family goes crazy for this because it’s got that perfect blend of creamy sauce, earthy mushrooms, and vibrant kale. Honestly, it’s a one-pan wonder that saves on washing up (always a win!). Oh, and the aroma—like, if you could bottle it up, it would be the scent of home.
Ingredients
- 250g pasta of choice (I often use fettuccine, but spaghetti works too!)
- 2 tbsp olive oil (or butter, when I’m feeling indulgent)
- 150g mushrooms, sliced (button or cremini, whatever’s handy)
- 3 cloves garlic, minced (because who doesn’t love garlic?)
- 200g kale, chopped (or spinach if you’re in a pinch)
- 200ml heavy cream (I’ve used half-and-half, and it’s still fab)
- 50g parmesan cheese, grated (my grandmother always insisted on the good stuff)
- Salt and pepper to taste
Directions
- Boil your pasta in a large pot of salted water until al dente. This is where I usually sneak a taste to see if it’s just right.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook them until they’re golden brown. Don’t worry if it looks a bit weird at this stage – it always does!
- Throw in the garlic and sauté for about a minute, until fragrant. (Try not to let it burn, like I did that one time.)
- Add the kale and cook until it’s wilted down. This always looks like way too much kale at first, but trust me, it shrinks!
- Pour in the cream, stirring to combine. Then let it simmer for a few minutes so it thickens up nicely.
- Toss the cooked pasta into the skillet, along with the parmesan cheese. Give it all a good mix, and season with salt and pepper.
- Serve it up while it’s hot! You might want to add a sprinkle of more parmesan, because why not?
Notes
I’ve found that letting the pasta sit for a few minutes before serving helps the sauce cling better. Actually, I think it tastes even better the next day, if there’s any left!
Variations
I once tried adding some sun-dried tomatoes for a kick, and it was pretty amazing. But when I got a bit too adventurous and added artichokes – let’s just say it wasn’t my finest hour.
Equipment
If you don’t have a pasta pot, a large regular pot works just fine. And if you’re missing a skillet, well, any wide pan should do the trick.
Storage
This dish keeps well in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
We usually enjoy this with a side of crusty bread (perfect for mopping up sauce) and maybe a simple salad, if we’re feeling virtuous.
Pro Tips
I once tried rushing the mushroom cooking step and regretted it because they turned out watery. Take your time to get them nice and brown!
FAQ
Q: Can I use a non-dairy cream?
A: Absolutely, coconut cream or oat cream work well, though you might notice a slight flavor change.
Q: What if I don’t have kale?
A: Spinach is a great substitute, and it cooks even faster!
Q: Is this dish freezer-friendly?
A: I wouldn’t recommend it; the cream sauce can get a bit funky. Better to enjoy it fresh or chilled!
For more pasta inspiration, check out what the Bon Appétit site has to offer. And if you’re looking for a side salad idea, Food Network has a ton of them!
