Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe,
- 1 pound whole wheat penne pasta
- A handful dried porcini mushrooms
- 2 cups vegetable or mushroom broth
- 2 tablespoons extra-virgin olive oil
- 4 portobello mushroom caps, halved and thinly sliced
- 2 shallots, thinly sliced lengthwise
- 3 to 4 cloves garlic, finely chopped
- 1 bunch kale, stemmed and chopped
- Freshly ground pepper
- ¼ teaspoon grated or ground nutmeg
- 2 tablespoons butter
- ½ cup chopped peeled hazelnuts
- 2 to 3 sprigs fresh rosemary, leaves finely chopped
- 2 tablespoons flour
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
- In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
- Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
- Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
- Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
- Toss the pasta with the kale mixture and gravy; season with salt and pepper.
- Pasta, Main Dishes