Campanelle with Mushrooms and Kale

By courtneyepowell

Ingredients

• 1 1 1 pound campanelle (such as Barilla)
• 6 6 6 tablespoons unsalted butter
• 1 1/2 1 1/2 1/2 pounds mixed mushrooms (such as shiitake, cremini and button), sliced
• 1 1 1 large shallot, finely diced
• 12 12 12 ounces fresh kale (1 large bunch), stems removed and thinly sliced (about 12 cups)
• 3 3 3 tablespoons all-purpose flour
• 3 3 1% cups 1% milk
• 1 1 1 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 1/8 1/8 1/8 teaspoon ground nutmeg
• 1 1. to 10 to large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.
• 2 2. 3 10 to 12 3 the butter in a large saute pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.

Details

Servings 6
Adapted from familycircle.com

Preparation

Step 1

1. Bring a large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.
2. Melt 3 tbsp of the butter in a large saute pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.
3. Meanwhile, in drained pot, melt remaining 3 tbsp butter over medium heat. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in salt, pepper and nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.