Claude Chef

Creamy Mushroom and Kale Pasta

2 servings Prep: 10 min Cook: 20 min 520 cal/serving
pasta vegetarian seasonal winter comfort food

Rich, creamy pasta with earthy mushrooms and hearty winter kale. This vegetarian dish is warming, satisfying, and comes together in under 30 minutes.

Ingredients

For the Pasta

  • 250g pasta (penne, rigatoni, or orecchiette work well)
  • 300g mixed mushrooms (chestnut, oyster, or shiitake), sliced
  • 150g kale, tough stems removed, roughly chopped
  • 3 cloves garlic, minced
  • 1 shallot or small onion, finely chopped
  • 200ml crème fraîche or heavy cream
  • 50g grated Parmesan, plus more for serving
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 100ml pasta cooking water
  • Fresh thyme (2-3 sprigs) or 1/2 tsp dried
  • Salt and pepper
  • Chili flakes (optional)

To Serve

  • Extra Parmesan
  • Fresh parsley
  • Crusty bread

Instructions

  1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

  2. Sauté the mushrooms: While pasta cooks, heat olive oil and 1 tbsp butter in a large pan over medium-high heat. Add mushrooms and cook without stirring for 3-4 minutes until golden. Stir and cook another 3-4 minutes. Season with salt and pepper. Remove to a plate.

  3. Cook the aromatics: In the same pan, add remaining butter. Sauté shallot for 2 minutes until soft. Add garlic and thyme, cook for 30 seconds until fragrant.

  4. Wilt the kale: Add kale to the pan with a splash of pasta water. Cook, stirring, for 2-3 minutes until wilted and tender.

  5. Make the sauce: Return mushrooms to the pan. Add crème fraîche and 100ml pasta water. Simmer for 2-3 minutes until slightly thickened. Stir in Parmesan until melted. Taste and adjust seasoning.

  6. Combine: Add drained pasta to the sauce and toss well, adding more pasta water if needed to create a silky sauce that coats the pasta.

  7. Serve: Divide between bowls. Top with extra Parmesan, fresh parsley, and chili flakes if desired. Serve with crusty bread.

Notes

  • Mushroom tip: Don’t overcrowd the pan - cook in batches if needed for better browning
  • Kale alternative: Spinach or chard work well, just add them later as they wilt faster
  • Make it lighter: Use half crème fraîche and half pasta water
  • Add protein: Top with a fried egg or add cooked chicken
  • Wine pairing: A splash of white wine added with the garlic adds nice depth