Description
A velvety pasta dish featuring browned mushrooms, nutrient-rich kale, and a smooth Parmesan cream sauce.
Ingredients
Scale
- 12 oz fettuccine or penne pasta
- 1 lb cremini mushrooms, sliced
- 3 cups kale, stems removed and chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Cook pasta in a pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and sauté without stirring for 3 minutes, then stir and cook until golden brown.
- Add minced garlic to the mushrooms and sauté for 1 minute until fragrant.
- Stir in the chopped kale and cook for 2-3 minutes until wilted.
- Reduce heat to medium and stir in heavy cream. Simmer gently for 3-5 minutes.
- Whisk in grated Parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet. Toss for 1-2 minutes, adding reserved pasta water as needed to reach desired consistency.
- Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired