Creamy Mushroom Pasta with Parmesan and Kale

This creamy mushroom pasta with parmesan and kale is made with whole wheat penne and single cream for a healthy vegetarian dinner that's super delicious. It also has porcini mushrooms that make every bite extra flavourful.

📝 Ingredients

• 350 g (12 oz) whole wheat penne
• 2 tablespoon olive oil
• 2 small onions
• 400 g (14 oz) chestnut mushrooms
• 30 g (1 ounce) porcini mushrooms, rehydrated (save the water)
• 4 garlic cloves
• 200 ml (1 cup) vegetable stock
• Handful of kale, chopped
• 250 ml (1 cup) single cream
• 30 g (1 ounce) grated Parmesan
• Salt and pepper

👨‍🍳 Instructions

1. 1Boil the pasta two minutes less than recommended...: Boil the pasta two minutes less than recommended by the instructions on the package.
2. 2Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large pan over medium heat and fry the onions for 2-3 minutes until they soften.
3. 3Mix in the chopped mushrooms and cook for...: Mix in the chopped mushrooms and cook for a couple of minutes. Stir in the porcini mushrooms and cook for another minute or so.
4. 4Add the garlic and cook for 30 seconds...: Add the garlic and cook for 30 seconds until fragrant. Add 200 ml of the water they rehydrated in. Pour the vegetable stock over the mushroom mixture, cook for a few minutes, add the shredded kale, and cook for another 2 minutes.
5. 5Stir in the single cream and simmer for...: Stir in the single cream and simmer for a couple of minutes. Add the drained pasta to the pan. Leave it to simmer until the sauce thickens. Sprinkle the Parmesan and give it another good stir.
6. 6Season with salt and pepper and serve immediately,...: Season with salt and pepper and serve immediately, with extra Parmesan on top if you like.