Campanelle with Mushrooms & Kale

By á-70803

Ingredients

• 1 lb campanelle pasta
• 6 tbsp unsalted butter
• 1.5 lbs mushrooms, sliced
• 1 large shallot, diced
• 12 oz kale, sliced
• 3 tbsp AP flour
• 3 cups 1% milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Preparation

Step 1

Cook pasta in salted water, drain, set aside.

Melt 3 tbsp butter in large pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10-12 minutes, until most of the liquid is evaporated. Add kale, stirring until wilted and slightly tender, about 3 minutes.

In a separate pan, melt 3 more tbsp butter over medium. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened. Stir in salt, pepper and nutmeg.

Combine pasta, sauce and mushroom/kale mixture.