All Photos © Christine Elise McCarthy 2014
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You may or may not have noticed that I often use certain ingredients in streaks. This is primarily due to a desire to recreate with the leftovers from a previous recipe. This is one of those.
Yesterday I presented Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs.
The fact is, I sauteed the entire 10 oz package of chopped kale & the entire 8 oz package of mushrooms & that quesadilla did not use very much of that up. So – I now present this pasta dish.
I used heavy cream & real Parmesan. If you are vegan – just sub those out with a vegan variety or eliminate them entirely. The dish is pretty flavorful & the absence of dairy should not have any negative impact.
Garlicky Kale & Mushroom Pasta
feeds 4 easily
1 lb pasta (I used macaroni leftover from my Smoky Guinness Mac & Cheese with Crispy Fried Onions)
10 oz bag (or one large bunch) kale – stemmed & chopped
2 TBS olive oil
8 oz mushrooms – sliced
4 garlic cloves – chopped
1 tsp garlic powder
1/3 cup Parmesan (or vegan alternative) – grated – optional
1/2 cup heavy cream (or vegan alternative) – optional
Parsley – chopped
Extra Parmesan as garnish – optional
S&P to taste
Cook the pasta, drain & set aside.
Heat the olive oil in a large saute pan over medium heat & add the garlic & garlic powder. Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender, 5-10 minutes or so. Add the heavy cream & Parmesan (if using) and blend it in completely. I added a bit of salt (not a lot because the Parmesan is salty) and a LOT of pepper – 2 tsp or more. Go lighter if you do not like a lot of spice.
Add the pasta & mix it all in. Taste for S&P. Add the chopped parsley. Serve it up & add more Parmesan, if you like!