Description
A creamy and comforting mushroom pasta bake infused with fresh thyme and nutritious kale, topped with a crunchy breadcrumb and pecorino crust. This dish combines sautéed mushrooms and kale with a cheesy béchamel sauce, baked to perfection for a deliciously satisfying winter 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)
Pantry Staples and Dairy
- 1 tbsp olive oil
- 1 tbsp butter (plus 50 g/¼ cup salted butter)
- 50 g (⅓ cup) plain/all-purpose flour
- 500 ml (1 pint) semi-skimmed milk
- ½ tbsp Dijon mustard
- 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
Grains and Cheese
- 350 g dry weight pasta (penne recommended)
- 30 g (½ cup) Panko breadcrumbs (optional)
- 45 g (½ cup) finely grated hard Italian cheese (veggie pecorino recommended)
- 45 g (½ cup) finely grated pecorino cheese
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) fan or 200°C (392°F) conventional to prepare for baking the pasta.
- Sauté Onions: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for about 10 minutes until soft and translucent.
- Cook Mushrooms: Add 1 tablespoon of butter to the pan. Once melted, add the sliced mushrooms, fresh thyme leaves, and ½ teaspoon of sea salt. Cook for approximately 5 minutes until the mushrooms release their juices, stirring occasionally.
- Add Garlic and Kale: Stir in the minced garlic and shredded kale. Cook for another 5 minutes until the kale wilts slightly. Cover the pan with a lid to keep warm and set aside.
- Cook Pasta: Cook the pasta in boiling salted water according to the package instructions, but reduce the cooking time by 5 minutes to keep the pasta firm. Drain and set aside.
- Make Béchamel Sauce: In a separate saucepan, melt 50 g (¼ cup) of salted butter over medium heat. Whisk in 50 g (⅓ cup) of plain flour and cook for about 2 minutes without browning. Gradually whisk in 500 ml (1 pint) of semi-skimmed milk, stirring continuously to prevent lumps. Add ½ tbsp Dijon mustard, ¼ tsp each of ground black pepper, fine sea salt, and freshly cracked black pepper. Cook until the sauce thickens and coats the back of a spoon.
- Combine Ingredients: Add the sautéed mushroom and kale mixture along with the cooked pasta to the béchamel sauce. Stir well to combine evenly.
- Assemble and Top: Transfer the combined pasta mixture into a baking dish. Sprinkle 45 g (½ cup) grated pecorino cheese evenly on top. Optionally, sprinkle 30 g (½ cup) of Panko breadcrumbs for a crunchy topping.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and bubbling.
- Garnish and Serve: Remove from the oven and sprinkle with chopped parsley if desired. Serve warm for a cozy, satisfying meal.
Notes
- This creamy mushroom pasta bake with kale is perfect for a cozy winter dinner, delivering rich flavors and comforting texture.
- Using Panko breadcrumbs adds a delightful crunch, but they can be omitted for a softer top.
- Adjust the seasoning of salt and pepper to taste before baking to suit your preference.
- Vegetarian-friendly using veggie pecorino; can be made vegan by substituting dairy and cheese with plant-based alternatives.
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: 12.4 g
- Trans Fat: 0 g
- Carbohydrates: 76.2 g
- Fiber: 2.3 g
- Protein: 26.1 g
- Cholesterol: 110 mg
