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🍝 Fresh Pappardelle Pasta with Mushrooms and Two Types of Kale

485 kcal · 30 min · 4 servings

Fresh Pappardelle Pasta with Mushrooms and Two Types of Kale Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius with fan.
  2. 2. Bring three liters of salted water to a boil in a large pot.
  3. 3. Wash the kale thoroughly.
  4. 4. Shake the kale dry.
  5. 5. Remove the tough stems from the kale.
  6. 6. Tear the kale leaves into small pieces.
  7. 7. Take one third of the kale pieces and place them in a bowl.
  8. 8. Add one tablespoon of oil to the kale pieces.
  9. 9. Season with a pinch of salt.
  10. 10. Mix everything well so the leaves are marinated.
  11. 11. Spread the kale mixture onto a baking sheet.
  12. 12. Bake the kale chips for about 15 minutes in the oven.
  13. 13. Lower the oven temperature to 50 degrees after baking.
  14. 14. Open the oven door slightly.
  15. 15. Let the kale chips dry in the oven until you are ready to serve.
  16. 16. Add the remaining kale to the boiling salted water.
  17. 17. Cook the kale for about four minutes.
  18. 18. Remove the kale using a slotted spoon.
  19. 19. Drain the kale in a colander.
  20. 20. Rinse the kale with cold water.
  21. 21. Bring the salted water in the pot back to a boil.
  22. 22. Clean the mushrooms with kitchen paper if necessary.
  23. 23. Cut the mushrooms into eighths.
  24. 24. Halve the onions.
  25. 25. Peel the onions.
  26. 26. Dice the onions finely.
  27. 27. Heat two tablespoons of oil in a pan over high heat.
  28. 28. Fry the mushrooms sharply for about three minutes.
  29. 29. Add the onions to the pan.
  30. 30. Cook the onions with the mushrooms over medium heat for about two minutes.
  31. 31. Deglaze the mushrooms with the cream.
  32. 32. Let the sauce simmer over low heat for about two minutes.
  33. 33. Cook the pappardelle for about five minutes al dente in the boiling salted water.
  34. 34. Squeeze the kale well to remove excess water.
  35. 35. Add the kale to the mushrooms in the pan.
  36. 36. Stir everything warm for about two minutes.
  37. 37. Season the mixture to taste with salt.
  38. 38. Season the mixture to taste with pepper.
  39. 39. Season the mixture to taste with sugar.
  40. 40. Ladle one cup of the pasta cooking water aside.
  41. 41. Drain the pasta in a colander.
  42. 42. Mix the pasta directly in the pot with the vegetables.
  43. 43. Add some of the cooking water if necessary to loosen the mixture.
  44. 44. Serve the pappardelle with kale and mushrooms in deep plates.
  45. 45. Garnish the dishes with the kale chips.

Nutrition per serving