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.
- Main Dishes, Pasta