Mushroom and Kale Penne in cream sauce is a comforting and wholesome dish that beautifully combines the earthy flavours of mushrooms and the robust texture of kale. This pasta dish is a delightful choice for a cosy evening meal, whether you’re looking to impress dinner guests or simply enjoy a satisfying plate of pasta on your own.
Mushrooms are the star of this dish, offering a meaty texture and a deep, umami flavour that complements the cream sauce perfectly. Common varieties like chestnut, button or portobello work well, but for a more sophisticated taste, shiitake or oyster mushrooms can be added. When cooked, mushrooms release their juices, which infuse the creamy sauce with a rich, savoury essence.
Kale, on the other hand, brings a vibrant colour and a slight bitterness that cuts through the creaminess of the sauce. Its firm texture holds up well during cooking, providing a nice contrast to the tender penne pasta. This leafy green is also packed with nutrients, adding a healthy twist to this otherwise indulgent dish.
The cream sauce ties all the components together. It’s typically made with a base of cream, butter and sometimes garlic or shallots, offering a luscious coating for the pasta. Some variations might include a touch of parmesan cheese for added depth and saltiness. The sauce clings to the penne, ensuring every bite is full of flavour.
To complete the meal, consider serving the Mushroom and Kale Penne with a light side salad. A simple mix of rocket (arugula) with a lemon vinaigrette would balance the richness of the cream sauce. A crusty garlic bread is another great option, perfect for mopping up any leftover sauce on the plate.
When it comes to wine, this dish pairs wonderfully with white varieties. A crisp Sauvignon Blanc or a buttery Chardonnay would complement the creamy sauce without overpowering the delicate flavours of the mushrooms and kale. For those who prefer red wine, a light-bodied Pinot Noir with its earthy undertones can be a delightful match.
Mushroom and Kale Penne in cream sauce is not only delicious but also versatile. It’s a dish that can be enjoyed year-round and can easily be adapted to suit different dietary preferences, making it a firm favourite in many households.
Mushroom and Kale Penne
This Mushroom and Kale Penne in cream sauce is a rich, comforting pasta dish that combines the earthy flavours of mushrooms with the robust texture of kale. Finished in a creamy garlic sauce, it’s perfect for a cosy evening meal.
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Servings: 4 Portions
Calories: 580kcal
Ingredients
- 300 g penne pasta
- 200 g mushrooms chestnut, button or mixed, sliced
- 100 g kale stems removed, chopped
- 2 cloves garlic minced
- 200 ml double cream
- 50 g parmesan cheese grated
- 1 tbsp olive oil
- 1 tbsp butter
- salt to taste
- pepper to taste
- 1/2 large lemon juice only
- 1 pinch chilli flakes
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving a small cup of pasta water, and set aside.300 g penne pasta
- While the pasta cooks, heat the olive oil and butter in a large pan over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, stirring occasionally, until they are golden and soft.1 tbsp olive oil, 1 tbsp butter, 200 g mushrooms
- Add the minced garlic to the pan and cook for 1-2 minutes until fragrant. Add the chopped kale and sauté for another 2-3 minutes, until it wilts slightly.2 cloves garlic, 100 g kale
- Reduce the heat to low. Pour in the double cream and stir to combine. Let the mixture simmer for 2 minutes, then add the parmesan cheese. Stir until the cheese melts into the sauce, creating a smooth, creamy consistency. Season with salt and pepper to taste.200 ml double cream, 50 g parmesan cheese, salt, pepper
- Add the cooked penne to the pan and toss to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Cook for another 1-2 minutes to heat through.
- Transfer to plates and garnish with a squeeze of lemon juice or a sprinkle of chilli flakes if desired. Enjoy immediately.1/2 large lemon, 1 pinch chilli flakes
Notes
This dish is creamy, flavourful, and perfectly balanced, making it an ideal option for a quick and satisfying dinner.
Nutrition
Calories: 580kcal | Carbohydrates: 62g | Protein: 18g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 258mg | Potassium: 499mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3432IU | Vitamin C: 32mg | Calcium: 269mg | Iron: 2mg
6 comments
Lovely dish and a good way of using up leftover veg.
The recipe was straightforward, and I had dinner on the table in under 30 minutes. I served it with some garlic bread, and my family absolutely loved it.
This pasta dish was indulgent and packed with flavour. The mushrooms added a lovely meatiness, and the cream sauce was silky and rich.
I’m not usually a fan of kale, but this dish changed my mind! It adds a nice texture that pairs well with the creaminess of the sauce.
I added a pinch of chilli flakes as suggested, and it gave the dish a lovely kick. Perfect for a cosy dinner, and the leftovers were just as good the next day.
This Mushroom and Kale Penne in cream sauce is my new go-to for a comforting meal. The combination of mushrooms and kale is fantastic; the earthy mushrooms really shine through in the creamy sauce.