A quick improvised dinner on a busy Saturday: Linguine with Mushrooms and Kale

by Terry B on January 29, 2014

Mushrooms are quickly cooked in butter and sherry. Kale is sautéed just as quickly with pancetta (optional), onion and garlic. Combined, they make a delicious sauce for pasta. Recipe below.

pasta mushrooms kale

Last Saturday was one of our typical whirlwinds. It included shopping in two different neighborhoods for birthday gifts, picking up and dropping off dry cleaning, a smash-and-grab run through Trader Joe’s, getting lunch fixings at our neighborhood Polish bakery and sausage shop, wrapping gifts, packaging said gifts for shipping and running to the downtown post office to mail them, with a detour by the library.

As dinnertime approached, we wanted something quick and easy, but also satisfying. This improvised dish delivered on all counts.

Lately, one-pot meals have become the gold standard for convenience. For some reason, it’s assumed that if you cook an entire meal in one pot (or one pan), it is automatically easier—and faster—than if you use multiple pans. Sometimes, that is the case. But sometimes, the only thing that’s easier—and faster—is having fewer pots and pans to clean up at the end.

Linguine with Mushrooms and Kale uses three pans, but the actual cooking is practically autopilot in terms of degree of difficulty. Time is measured in minutes, not hours or even half hours. And the only crucial timing is having the pasta finish cooking last.

What you gain from cooking the mushrooms and kale separately before combining them is the chance to use two different cooking techniques that best develop their separate flavors. (To cook the kale, I only slightly adapted Marion’s method for her sweet potato gnocchi with wilted kale.) When mixed together, the mushrooms and kale retain some of their individual identities while complementing each other beautifully.

This dish can easily be made vegetarian. Just leave out the pancetta. If you do, I would definitely add the optional Parmesan at the end to up the umami. And finally, this wasn’t even meant to be a post. It was just supposed to be a quick dinner improvised from what we had on hand. After one taste, though, I knew I had to photograph it before we ate it all. Yes, it was that good.

Linguine with Mushrooms and Kale
Serves 2

Mushrooms, kale and pasta are quickly cooked separately and combined at the end. Don’t worry about timing everything perfectly; mushrooms and kale can be gently reheated together as pasta finishes.

1-1/2 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons off-dry sherry, such as Amontillado (or port)
6 ounces sliced mushrooms (I used crimini—white buttons are fine too)
3 tablespoons olive oil
1/2 cup chopped pancetta or 2 strips bacon cut into matchsticks (optional)
1 medium onion, finely chopped
2 cloves garlic, minced
4 ounces kale, rinsed, ribs removed and torn into medium pieces
salt and freshly ground black pepper

8 ounces dried linguine or other ribbon pasta
freshly grated Parmesan cheese (optional)

Start a large pot of water to boil for cooking pasta. Melt butter in a large, lidded saucepan over medium flame. Add salt and sherry, swirling to combine. Add mushrooms and stir to coat them with the butter mixture. Cover pan and cook for 8 minutes; mushrooms will give off moisture, so don’t be concerned that there isn’t enough liquid in the pan. Remove lid and let cook for a few minutes, partially reducing liquid. Turn off heat, cover pan and set aside.

While the mushrooms are cooking, heat oil in a large, lidded sauté pan over a medium flame. Add pancetta or bacon, if using, and cook for 3 or so minutes, stirring occasionally. Add onion and garlic and cook, stirring frequently, until onion is softened, 2 to 3 minutes. Add kale to pan, in batches, if necessary, and toss to coat with oil. Cook until kale is wilted and reduced in volume, about 3 minutes. Season with salt and pepper. Turn off heat, cover pan and set aside.

Meanwhile, cook pasta according to package directions. As pasta nears being done, add mushrooms to pan with kale and warm over low heat, stirring to combine. Drain pasta, reserving 1/2 cup of pasta water, and add most of it to mushroom/kale mixture, tossing to combine. Add remaining pasta a little at a time, until it looks like the right mix; you may not use all the pasta. If things look a little dry, add some of the reserved pasta water and toss to combine. Turn off heat and divide between two shallow bowls. Top with Parmesan cheese, if using. Serve.

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{ 4 comments… read them below or add one }

John@Kitchen Riffs January 29, 2014 at 10:08 am

Wow. This is so simple, but looks so good. I can taste this already! This is a real winner — thanks.

angela@spinachtiger January 29, 2014 at 7:18 pm

This is exactly the kind of dinner we throw together around here. Great cooking the addition of mushrooms makes it’s a little meaty.

Mimi February 1, 2014 at 9:45 pm

I know my husband will never eat kale. But I have and I will and I think it’s great with pasta. So. I really need to try this, now that my time is almost my own again.

Terry B February 2, 2014 at 9:38 am

Thanks, John!

Exactly, Angela! Mushrooms add a nice umami to the flavor and a chewy texture that does make this “meaty.”

Mimi, maybe you could convince your husband to eat this dish by swapping spinach for the kale. That would be tasty too.

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