This is an ideal week night meal. When I say one pot- I mean it. The pasta, the kale, the stock… they all go in at the same time in the same pot. No need to cook the pasta separately. This dish allows you to be the laziest of all pasta eaters. Throw all the ingredients in one pot, add brown butter (did I mention there’s brown butter?), cheese, and eat.
Notes: you can use any mix of mushrooms you want and any similarly short pasta. You need to follow the pasta/liquid proportions here otherwise you’ll end up with hard pasta or too much liquid. In theory, you could skip the brown butter (not recommended).
6 tablespoons unsalted butter
8 ounces cremini mushrooms
4 ounces shiitake mushrooms
5 garlic cloves, minced
8 ounces whole wheat pasta (fusilli, gemilli, cavatappi, choose your choice)
1 large bunch of kale
3.5 cups low-sodium veggie stock (or chicken stock)
0.5 cup freshly grated parmesan cheese, plus more for garnish
Inspired by HowSweetEats
Cut the mushrooms in half and remove any tough stems. Remove stem from kale and chop.
Heat a large pot over medium heat and add four tablespoons of the butter. Whisk constantly until it begins to bubble and cook for about 5 minutes – until brown bits appear on the bottom of the skillet. The minute the brown bits appear, turn off the heat and pour into a bowl. Set aside. Congrats, you’ve made brown butter.
Add the remaining two tablespoons butter to the skillet over medium-low heat. Stir in the mushrooms and garlic, cooking about 6 to 8 minutes. Add pasta, kale, stock, salt and pepper. Bring the mixture to a boil and then cook for 10 minutes. You have to stir this pretty aggressively so the pasta gets some stock love and cooks appropriately. If you get to ten minutes and feel like your pasta is still too hard add a little more stock and keep stirring. Once the pasta has absorbed the liquid, remove the pot from the heat. Stir in the reserved brown butter. Stir in the parmesan cheese, adding more for garnish.
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