Here's a great quick and easy weeknight dinner that even if you or your family isn't a fan of mushrooms, you might be surprised. This Mushroom and Kale Pasta is so tasty and pairs well with a simple side salad.
This is one of those dishes where my 6-year-old will yell from upstairs, “Mommy, what are you making?!? It smells sooooo good down there!” That girl loves to eat good food, and I love to make it, which makes us a perfect match. This recipe is also the only time I’ve ever seen my 8-year-old actually eat mushrooms and somewhat enjoy them.
See, even though I know she “doesn’t like” mushrooms, I make them anyway and just try to serve them different ways in different dishes. And once in a blue moon, all that hard work pays off when they eat (and enjoy) something new – score!
Weeknight Mushroom and Kale Pasta
Here's a great quick and easy weeknight dinner that even if you or your family isn't a fan of mushrooms, you might be surprised. This Mushroom and Kale Pasta is so tasty and pairs well with a simple side salad.
Print Recipe
Servings: 4 people
Ingredients
- 8 ounces whole-wheat pasta boiled and drained according to pasta directions
- 1 ounce mushrooms dried
- 2 tablespoons butter
- 2 shallots diced
- 3 cloves garlic minced
- ½ cup white wine
- 2 cups kale with big stems removed and cut into strips
- ¾ cup heavy cream
- ¼ teaspoon salt
- pepper to taste
- 1/3 cup parmesan cheese freshly grated
Instructions
- In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).
- In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.
- Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).
- Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.
- Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Weeknight Mushroom and Kale Pasta
Amount Per Serving
Calories 492
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 84mg28%
Sodium 361mg16%
Potassium 425mg12%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 4250IU85%
Vitamin C 42.2mg51%
Calcium 206mg21%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ WATCH THE VIDEO
Hello! Making this tonight using fresh mushrooms. I’m guessing I’d skip step 1 and just cook the fresh mushrooms with the onions in Step 2? Thanks! :)
Sorry that we can rarely answer recipe questions in real time. How did it turn out?
This is incredible! Best easy creamy pasta recipe ever. I couldn’t find dried, so I used fresh mushrooms and Mushroom stock! I recommend adding some shredded deli ham or pre cooked salmon on top.
HI,
Can i use fresh mushrroms instead of dried.? I have some on hand and have been using them for omelets and stuff.
Hi. You can. Another reader above added vegetable stock since you wouldn’t be adding the reserved mushroom stock.
Made this last night and I was a little worry because it looked like it wasn’t turning out right. It turned out great! So Good! Ran out of kale this week but still had some spinach and used that instead. I’m currently participating in pledge and want to say thank you for all these awesome meal recipes!
I modified slightly but this is a big hit at our house!
This is absolutely delicious…..my husband, who is a meat lover, could not stop eating it!!! I used fresh mushrooms so used vegetable stock.