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Creamy Kale and Mushroom Penne with Toasted Walnuts Recipe

Name: Creamy Kale and Mushroom Penne with Toasted Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz penne pasta; 1/3 cup walnuts, chopped; 4 cups kale, stems removed and chopped; 8 oz cremini mushrooms, sliced; 1/2 cup heavy cream; 1/2 cup vegetable broth; 1/2 cup grated Parmesan cheese; 3 tbsp olive oil; 2 cloves garlic, minced; 1/2 tsp crushed red pepper flakes; 1/2 tsp black pepper; 1/2 tsp salt; 1 tbsp lemon juice

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This is a pasta dish with creamy sauce, healthy kale, and tasty mushrooms. It has crunchy walnuts on top. You cook the pasta, make the sauce with kale and mushrooms, and mix them together. Then you put walnuts and cheese on top.

Ingredients

12 oz penne pasta

1/3 cup walnuts, chopped

4 cups kale, stems removed and chopped

8 oz cremini mushrooms, sliced

1/2 cup heavy cream

1/2 cup vegetable broth

1/2 cup grated Parmesan cheese

3 tbsp olive oil

2 cloves garlic, minced

1/2 tsp crushed red pepper flakes

1/2 tsp black pepper

1/2 tsp salt

1 tbsp lemon juice

Method

Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.

While the pasta is cooking, heat a large skillet over medium heat and toast the chopped walnuts until fragrant and lightly browned, about 3-4 minutes. Remove from the skillet and set aside.

In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until golden, about 1 minute.

Add the sliced mushrooms to the skillet, and sauté until they release their moisture and become brown, about 5 minutes.

Stir in the chopped kale and cook until it wilts and becomes tender, about 3-4 minutes.

Pour in the heavy cream and vegetable broth, and bring the mixture to a simmer. Let it cook for about 5 minutes, or until the sauce starts to thicken.

Add the cooked penne pasta to the skillet with the creamy kale and mushroom sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Season with salt, black pepper, and crushed red pepper flakes. Stir in the lemon juice and half of the grated Parmesan cheese until well combined.

Serve the pasta in bowls, and top with the toasted walnuts and the remaining Parmesan cheese.

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