Description
This Creamy Mushroom Pasta Bake with Kale is a hearty and comforting dish perfect for cozy winter dinners. Made with sautéed mushrooms, fresh kale, and penne pasta baked in a rich, homemade creamy sauce with a crispy panko topping, this recipe balances earthy flavors and vibrant greens for a satisfying vegetarian 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)
Pantry and Dairy
- 1 tbsp olive oil
- 1 tbsp butter
- 50 g (¼ cup) salted butter
- 50 g (⅓ cup) plain/all-purpose flour
- 500 ml (1 pint) semi-skimmed milk
- ½ tbsp Dijon mustard
- 350 g dry penne pasta
- 30 g (½ cup) panko breadcrumbs (optional)
- 45 g (½ cup) finely grated hard Italian cheese (veggie pecorino)
- 45 g (½ cup) finely grated pecorino cheese
Seasonings
- ½ tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
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 later.
- 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 soft and translucent.
- Cook Mushrooms: Add 1 tablespoon butter to the pan and let it melt. Stir in the sliced mushrooms, fresh thyme leaves, and ½ teaspoon sea salt. Cook for about 5 minutes until the mushrooms release their juices, stirring occasionally.
- Add Kale and Garlic: Add the minced garlic and shredded kale to the pan. Stir everything well and cook for about 5 minutes until the kale wilts slightly. Cover the pan with a lid to keep warm and set aside.
- Cook Pasta: Meanwhile, cook the penne pasta in boiling salted water according to package instructions but reduce the cooking time by 5 minutes so the pasta is slightly undercooked. Drain and set aside.
- Make the Sauce: In a separate saucepan, melt 50 g salted butter over medium heat. Whisk in 50 g all-purpose flour to create a roux. Gradually whisk in 500 ml semi-skimmed milk, stirring continuously to avoid lumps. Add ½ tablespoon Dijon mustard, ¼ teaspoon ground black pepper, ¼ teaspoon sea salt, and freshly cracked black pepper to taste. Cook until the sauce thickens and coats the back of a spoon.
- Combine Ingredients: Add the sautéed mushroom and kale mixture into the sauce, stirring to combine. Then fold in the partially cooked penne pasta and 45 g finely grated pecorino cheese.
- Assemble Bake: Transfer the pasta mixture into a baking dish. Sprinkle the top evenly with 30 g panko breadcrumbs and 45 g finely grated hard Italian veggie pecorino cheese for a crispy, cheesy crust.
- Bake the Pasta: Place the baking dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and crispy.
- Garnish and Serve: Remove from the oven, sprinkle with 1 teaspoon chopped parsley if using, and serve warm for a comforting meal.
Notes
- This dish offers a creamy, rich mushroom flavor complemented by nutritious kale, making it perfect for a hearty winter dinner.
- Panko breadcrumbs add a lovely crunch on top, but they can be omitted for a softer bake.
- You can substitute penne with other short pasta like rigatoni or fusilli.
- Veggie pecorino adds a tasty vegetarian twist to traditional cheese toppings.
- Make sure not to overcook the pasta before baking; slightly undercooked pasta absorbs the sauce better during baking.
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: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 76.2 g
- Fiber: 2.3 g
- Protein: 26.1 g
- Cholesterol: 110 mg
