Description
A creamy, comforting mushroom pasta bake loaded with sautéed mushrooms, fresh kale, and a rich cheese sauce, topped with crunchy breadcrumbs and baked to golden perfection. This dish is perfect for a cozy winter dinner and combines the earthiness of mushrooms with the freshness of kale for a hearty, 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 weight) pasta (penne recommended)
- 30 g / ½ cup Panko breadcrumbs (optional)
- 45 g / ½ cup finely grated hard Italian cheese (vegetarian 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
Seasonings
- ½ tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- ½ tbsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) fan or 200°C (392°F) conventional to prepare for baking the pasta dish.
- 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 the onions soften and become translucent.
- Cook Mushrooms: Add 1 tablespoon of butter to the pan and let it melt. Then add the sliced mushrooms, fresh thyme leaves, and ½ teaspoon sea salt. Cook for about 5 minutes until the mushrooms release their juices. Stir occasionally to cook evenly.
- Add Garlic and Kale: Stir in the minced garlic and shredded kale. Cook gently for about 5 minutes until the kale wilts slightly. Once done, cover the pan with a lid to keep the mixture warm and set aside.
- Cook Pasta: Cook the pasta according to packet instructions but reduce the cooking time by 5 minutes to keep it slightly firm. Drain and set aside.
- Make the Cheese Sauce (Béchamel): In a separate saucepan, melt 50 g of salted butter over medium heat. Stir in 50 g of all-purpose flour and cook for 2-3 minutes to form a roux. Slowly whisk in 500 ml of semi-skimmed milk, continuing to stir until the sauce thickens. Add ½ tablespoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper to the sauce. Stir well until smooth and creamy.
- Combine Ingredients: In the large sauté pan with the mushroom-kale mixture, add the cooked pasta and mix well. Pour the cheese sauce over the pasta and stir to combine everything evenly.
- Assemble in Baking Dish: Transfer the pasta mixture into a baking dish. Sprinkle 45 g of finely grated pecorino cheese and the 30 g of Panko breadcrumbs evenly over the top for a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbling.
- Garnish and Serve: Remove from the oven and sprinkle with chopped parsley if desired. Serve hot for a delicious creamy mushroom pasta bake experience.
Notes
- This creamy mushroom pasta bake with kale is perfect for a comforting, cozy winter dinner.
- Using Panko breadcrumbs adds a delightful crunch to the top, but you can omit them for a smoother bake.
- For a vegetarian option, ensure the cheese used is vegetarian-friendly pecorino or a similar hard Italian cheese.
- Reducing the pasta cooking time by 5 minutes ensures the pasta doesn’t overcook during baking, keeping it perfectly al dente.
- The Dijon mustard in the béchamel adds subtle depth to the sauce without overpowering the delicate mushroom and kale flavors.
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: 11.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 76.2 g
- Fiber: 2.3 g
- Protein: 26.1 g
- Cholesterol: 110 mg
