Bucatini Pasta with Kale and Mushrooms
Servings: 4
Ingredients
- 5.5 oz. bucatini (about one-third of pasta from 16 oz. packet)
- 1 bunch kale, stem removed and rough chopped
- 6 oz. shitake mushrooms cleaned, ends trimmed and sliced
- 6 oz. cremini mushrooms cleaned, ends trimmed and sliced
- 1 shallot, thinly sliced lengthwise
- 2 cloves garlic thinly sliced
- 3 tbsp olive oil
- 1 tbsp butter
- 1½ cups milk or half and half
- ½ cup grated parmesan cheese
- ½ tsp betther than buillon
- crushed red pepper or fresh ground pepper (optional)
Instructions
- Boil water in medium pot and cook pasta according to cooking instructions. Once pasta is cooked al dente, drain and set it aside.
- In the meantime, heat large skillet or cast iron pan over medium heat and add olive oil. Add shallot and sauté until translucent.
- Toss in kale and garlic to the skillet/pan and combine with shallots. Cook kale until leaves are tender then stir in mushrooms.
- Once mushrooms are tender, add butter and combine with veggies. Next stir in milk or half and half and simmer for 1 minute. Toss in pasta and grated cheese to the skillet/pan and combine with veggies. Make sure cheese gets incorporated into pasta mixture evenly and does not clump up. Turn down heat to medium-low and simmer the mixture for 1-2 minutes to thicken the sauce.
- Once pasta sauce thickens, toss in better than bouillon and combine with pasta and sauce.
- Transfer pasta to a serving plate or pasta bowl. Add crushed red pepper or fresh ground pepper on top and serve immediately.