Pasta with Mushrooms, Garlic and Kale

I’ve been waiting for the right moment to make this pasta dish. I used all of my farmers market purchases — hand-made tagliatelle  from Pasta Del Sol; shiitake mushrooms from Springwater Farms; and kale, parsley and onions from Spring Hill Organic Farm.

Pasta Del Sol guy at the market. I love you.

The finished product.

Shiitake! I loooooove mushrooms.

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Onions, garlic, mushrooms and kale sautéeing happily in some olive oil.

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Pastas done! It only took 2 minutes…so fresh…so perfect.

Added in the pasta and some of the pasta water and cooked it for a minute or so with the veggies. Soaking up all that earthy flavor.

Garnished with some parsley and voila!

Nothing like a simple pasta dish. The quality of this pasta was amazing, you can really tell the difference. Can I go back to Italy please and forever?

And of course, the perfect bite….those shiitake mushrooms…they have a uniquely rich, smokey, earthy flavor that you don’t get with cremini. Mmmmmm mushrooms.

1/4 lb tagliatelle pasta
6 shiitake mushrooms, sliced
3 leaves of dino kale, thinly sliced
1 small onion, diced
2 cloves of garlic, minced
2-3T olive oil
salt and peper to taste
1/4 tsp dried oregano
1/4 tsp dried basil
fresh chopped parsley for garnish
Parmesan cheese for garnish

1. Heat the olive oil in a large pan on medium heat. Once the oil is hot enough, add the onion and sautée until translucent. Then add in the garlic and cook for a minute or so. Then add mushrooms and kale (i added some more olive oil here). At this point, I started to cook my pasta, which only took 2 minutes…so plan accordingly!
2. Add salt, pepper, dried oregano and basil to the pan and continue to cook until mushrooms are pretty much cooked through.
3. Add pasta to the pan along with about 1/4 cup of the pasta water and cook for a minute so the pasta can absorb all of those yummy flavors. Serve it up and garnish with parsley and Parmesan!


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