Pasta with Kale, Mushrooms and Oven-Roasted Tomatoes

By jeenikeen

Ingredients

• Oven-roasted tomatoes:
• 6 tbsp. (75 ml) extra virgin olive oil
• 1 onion, peeled and sliced
• 4 cups (1L) of trimmed, and sliced specialty mushrooms (oyster, shiitake, cremini)
• 2 large cloves garlic, sliced
• 1 lb. (500 g) whole wheat pasta
• 1 large bunch of kale, washed, tough stems removed and chopped
• 1/4 tsp. (1 ml) red pepper flakes
• 1/3 c. (75 ml) grated Parmesan cheese
• oven-roasted tomatoes (recipe follows)
• raw tomatoes, halved and seeded (as many as you like)
• olive oil
• salt
• pepper
• thyme
• oregano
• basil
• garlic, minced

Details

Servings 6
Adapted from jillstable.ca

Preparation

Step 1

1 lb. (500 g) whole wheat pasta

1. Bring a large pot of water to a boil.

2. While the water is coming to a boil, heat the olive oil over medium-high in a large sauté pan or a wok. Add the onion and cook until soft.

3. Add the mushrooms and continue to cook until the mushrooms just start to give off their liquid. Add the garlic and continue to cook for a further two minutes.

4. When the water is at a rapid boil, add a heaping tablespoon of salt. Add he pasta. Cook, stirring occasionally until al dente.

5. While the pasta is cooking, add the kale to the sauté pan with the mushrooms and cook until wilted but still bright green. Stir in the red pepper flakes. Season with salt to taste.

7. Drain the pasta. Add to the sauté pan or wok with the mushroom/kale mixture. Toss well. If the mixture seems dry, add some of the reserved pasta water and toss again.

8. Transfer to a pasta bowl. Sprinkle with the cheese. Top with the tomatoes and serve.

To make oven-roasted tomatoes:

1. Preheat oven to 200°C or 390°F.

2. Slice tomatoes in half and remove the seeds. This can be done by either scooping the seeds out with a spoon or gently squeezing them between thumb and index finger, and the juice will flow out. Mix all of the spices with the olive oil in a large bowl. Toss the tomatoes to coat them well with the spiced oil. Place on a baking sheet lined with parchment paper, making sure the tomatoes are hollow side up.

3. Bake in the center of the oven for 25-45 minutes depending on size of tomatoes. They should be slightly browned and shriveled but not burnt. Allow to cool completely before using. They can be stored in a sealed container in the refrigerator for up to a week.