Creamy Mushroom and Kale Pasta
This creamy mushroom kale pasta is an easy 30-minute weeknight dinner made with linguine, white wine, and Parmesan.
Ingredients
- 10 ounces linguine
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms sliced
- ½ teaspoon kosher salt plus more for pasta water
- ½ teaspoon black pepper
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 3 cups shredded kale stems removed
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Brown the mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in an even layer and cook undisturbed for 4–5 minutes, until deeply golden on one side. Stir and continue cooking for another 3–4 minutes, until browned and most of their moisture has cooked off. Season with salt and black pepper.
- Build the flavor: Reduce the heat to medium. Add the garlic and red pepper flakes and cook for 30–60 seconds, until fragrant. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until slightly reduced.
- Add the kale and cream: Stir in the kale and cook until just wilted, about 1–2 minutes. Add the heavy cream and bring to a gentle simmer.
- Finish the pasta: Add the cooked linguine to the skillet along with ¼ cup of the reserved pasta water. Toss well to coat, adding more pasta water a little at a time until the sauce is creamy and glossy.
- Serve: Remove from the heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed. Serve immediately with additional Parmesan on top.
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