Whole Wheat Penne with Mushrooms, Kale and Hazelnut Gravy

By tammy1365

Ingredients

• Salt
• 1 pound whole wheat penne pasta
• Dried porcini mushrooms (a handful)
• 2 cups chicken, vegetable or mushroom broth
• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 portobello mushroom caps, halved and thinly sliced
• 2 shallots, thinly sliced lengthwise
• 3 - 4 cloves garlic, finely chopped
• 1 bunch kale, stemmed and chopped
• Freshly ground pepper
• 1/4 teaspoon grated or ground nutmeg
• 1/2 cup chopped peeled hazelnuts
• parsley
• 2 - 3 sprigs fresh rosemary, leaves finely chopped
• thyme
• cayenne
• paprika, smoked paprika
• almond milk/cornstarch slurry
• Parm

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from rachaelraymag.com

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.

In a large nonstick skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.

Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture. Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside. Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.

Toss the pasta with the kale mixture and gravy; season with salt and pepper.