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Recipe For Whole Wheat Pasta With Mushrooms and Kale 2009-11-17 12:12:00

Penne With Mushrooms

Penne With Mushrooms

From Everyday With Rachael Ray


  1. Salt
    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


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
  3. 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.
  4. Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
  5. Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
  6. 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.
  7. Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

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