Kale and Mushroom Pasta with Truffle Oil

Pasta has a place in my heart and soul. I can’t eat it everyday, but I want to eat it every day.

My trick to incorporating more pasta into my life? When I do eat pasta, I use a small portion of pasta and load it up with vegetables and other foods to make it go a long way.

This simple dish is made with aromatics like garlic and shallots, mushrooms, and kale, and topped off with Parmesan cheese, all tossed together in my non-stick Our Place pan!

Kale and Mushroom Pasta with Truffle Oil

Serving Size: 4-6

INGREDIENTS:

1 lb. pasta (I used radiatori, but rigatoni or penne or whatever will work)
2 tablespoons olive oil
1 lb. cremini mushrooms, sliced or quartered
2 tablespoons butter
3 shallots, sliced
4 garlic cloves, sliced
1/4 teaspoon red pepper flake, or to taste
1 bunch Lacinato (black, dinosaur, or tuscan) kale, (washed, stems removed, chopped)
1/2 cup white wine
1/2 teaspoon to 1 tablespoon truffle oil
1/2 cup chopped parsley
1/4 cup grated parmesan cheese

INSTRUCTIONS: 

1. Bring 6 quarts of salted water to a boil in a large stock pot. Cook pasta until al dente - about 8-10 min.

2. While the pasta is cooking, sauté mushrooms with olive oil in a large skillet until lightly browned (they will release a lot of liquid, let the liquid evaporate and the mushrooms are brown.)

3. Add butter, shallots, garlic, red pepper flakes, salt and cook until shallots turn translucent.

4. Add chopped kale. Cover and cook 5 minutes, stirring occasionally.

5. Add white wine and let reduce for 2 minutes. Taste. Add salt and pepper as needed.

6. Add pasta to vegetables and liquids, stir, and let cook another 2 minutes.

7. Remove from heat and stir in truffle oil. Truffle oil is strong. Use as much or as little as you would like.

8. Toss with parsley and Parmesan and serve.