Farfalle with Kale and Mushrooms

By tulawdog

Ingredients

• 1 pound farfalle pasta
• 3 tablespoons butter
• 1 medium onion diced
• 1 lb. mushrooms (white, baby bella, shitake) halved or quartered
• 12 oz kale finely chopped
• 1 1/2 cups vegetable stock
• 3 oz goat cheese
• 1/2 cup greek yogurt
• 1/2 teaspoon freshly ground nutmeg
• salt
• freshly ground black pepper

Preparation

Step 1

Boil water for pasta, salting water. Cook according to package directions.
In the meantime add 1 tbsp butter to large sauté pan. Add diced onion to pan sautéing until slightly caramelized. Remove from pan and set aside.
Cook mushrooms in two additions (don't overcrowd the pan!), adding 1 tbsp of butter to each addition of mushrooms. Toss mushrooms to throughly coat with butter. Season with salt. Sauté until golden brown. Remove from pan.
Add 1 cup of vegetable stock to pan scraping up any brown bits that have caramelized on the bottom. Return sautéed onions to pan along with 8 oz chopped kale.
Add additional cup of vegetable stock. Cook until kale is wilted and tender about 8 minutes. Season with salt, pepper, and freshly grated nutmeg. Return mushrooms to pan to heat through.
Once pasta is cooked, drain and return to cook pot.
Pour kale-mushroom mixture over hot pasta. Add goat cheese and greek yogurt, stirring to throughly combine.
Serve while hot, adding additional fresh nutmeg over top as desired. ( I think some toasted chopped walnuts added as a garnish just before serving would also be delicious!)