Description
This creamy mushroom pasta bake with kale is a comforting and hearty dish perfect for cozy winter dinners. It combines sautéed mushrooms, aromatic thyme, and tender kale in a rich creamy sauce, layered with pasta and topped with crispy breadcrumbs and melted cheese for a deliciously satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 1 medium brown onion, chopped
- 350 g / 12 oz chestnut/brown mushrooms, wiped clean and sliced
- 1 heaped tbsp fresh thyme leaves
- 100 g / 1 ½ cups shredded curly kale, woody stems removed
- 3 cloves garlic, minced
- 1 tsp chopped parsley, for garnish (optional)
Dry Ingredients
- 350 g dry pasta (penne preferred)
- 30 g / ½ cup Panko breadcrumbs (optional)
- 45 g / ½ cup finely grated hard Italian cheese (veggie pecorino used)
- 50 g / ⅓ cup plain/all-purpose flour
Dairy and Fats
- 1 tbsp olive oil
- 1 tbsp butter
- 50 g / ¼ cup salted butter
- 500 ml / 1 pint semi-skimmed milk
- 45 g / ½ cup finely grated pecorino cheese
Seasonings
- ½ tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- ½ tbsp Dijon mustard
Instructions
- Preheat Oven – Set your oven to 180°C fan (356°F) or 200°C conventional (392°F) to prepare for baking.
- Sauté Onions – In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook gently until soft and translucent, about 10 minutes.
- Cook Mushrooms – Add 1 tablespoon butter to the pan and let it melt. Then add sliced mushrooms, fresh thyme leaves, and ½ teaspoon sea salt. Cook for about 5 minutes until mushrooms release their juices, stirring occasionally.
- Add Garlic and Kale – Stir in minced garlic and shredded kale. Continue to cook, stirring, until the kale wilts slightly, approximately 5 minutes. Cover the pan with a lid and set aside to keep warm.
- Cook Pasta – Meanwhile, cook the pasta in boiling salted water according to package instructions but reduce the time by 5 minutes so it remains slightly firm (al dente). Drain and set aside.
- Make the Cream Sauce – In a separate saucepan, melt 50 g butter over medium heat. Whisk in 50 g plain flour and cook gently for 1-2 minutes to form a roux. Gradually whisk in 500 ml semi-skimmed milk, stirring constantly until the sauce thickens and is smooth. Stir in ½ tablespoon Dijon mustard, ¼ tsp each of ground black pepper and fine sea salt, and ¼ tsp freshly cracked black pepper.
- Combine Ingredients – Add the sautéed mushroom and kale mixture to the cream sauce and stir well. Then, fold in the cooked pasta and half of the grated pecorino cheese (about 22.5 g).
- Assemble Bake – Transfer the creamy pasta mixture to a baking dish. Sprinkle the top evenly with remaining 22.5 g grated pecorino and 30 g Panko breadcrumbs if using. Dot with small pieces of butter before baking.
- Bake – Place the dish in the preheated oven and bake at 180°C fan for about 25 minutes, or until the top is golden and the sauce is bubbly.
- Garnish and Serve – Remove from oven, sprinkle with chopped parsley if desired, and serve hot for a delicious, comforting meal.
Notes
- A deliciously creamy mushroom pasta bake with kale, perfect for a cozy winter dinner.
- Using Panko breadcrumbs on top adds a delightful crunch, but they are optional.
- Adjust seasoning to taste, especially salt and pepper, as cheese and butter add saltiness.
- Veggie pecorino is a great vegetarian-friendly cheese choice for this bake.
- The pasta should be slightly undercooked before baking to avoid over-softness in the final dish.
Nutrition
- Serving Size: 1 serving
- Calories: 644 kcal
- Sugar: 2.8 g
- Sodium: 703 mg
- Fat: 23.7 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 76.2 g
- Fiber: 2.3 g
- Protein: 26.1 g
- Cholesterol: 110 mg
