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Mushroom and Baby Kale Baked Pasta

I spent most of my Monday thinking about mac and cheese, it was cold and dark and dreary and rainy. And all I wanted was something that would be delicious and comforting and warm. This was also compounded by the fact that they had mac and cheese at lunch today and of course I could not eat it because it was chock full of gluten. I thought about just making the

4 cheese baked pasta

I shared with you a few weeks ago, but I decided to shake it up. This baked pasta checked every box for what I was craving.

AND it felt healthy...ish because I put vegetables in it! I have come the decision that no matter what it is, it automatically becomes healthy if you just add kale. My obsession happens to be with baby kale, it is much more tender and I just like it way better. As you can see from this blog I have made salads with it and even put it in quesadillas. So I figured kale and mushroom  baked pasta would satisfy my mac and cheese like thoughts as well as make me feel slightly less guilty about my dinner.

Anyway it is cold and possibly snowy today in New England so make this for dinner and I promise you wont regret it!

xx

L

Mushroom and Baby Kale Baked Pasta

  • 1 lb short pasta (I used g-free but as always you can substitute for some g-full)
  • 2 portobello mushroom caps, diced
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, diced
  • 4 handfuls of baby kale
  • 1 1/2 c chicken stock 
  • 2 c parmesan cheese
  • 1 ball of mozzarella
  • 1 tablespoon thyme 
  • 3 tablespoons olive oil
  • 3 tablespoons flour (I used g-free but as always you can substitute for some g-full)
  • 3 tablespoons butter
  • salt and pepper to taste

Note: Be careful how much salt you add to this dish, chicken stock and parmesan cheese are both very salty. Be conservative with the salt you add, you can always add more later but you cant take it away. 

In a large skillet over medium heat sauté the mushrooms, garlic, and onions in olive oil until they begin to brown and become tender. Add in the butter, once melted add the flour. Once the flour is fully dampened slowly add the chicken stock. Whisk carefully, be sure to get out any lumps of flour that occur. Cook for about 5 minutes until thickened, add in the parmesan cheese and thyme. Cook the pasta to the package specifications.

Toss together the pasta, kale, and the mushroom sauce. Butter a large baking dish or individual ramekins. Toss 1/2 of the mozzarella with the pasta. Pour the pasta mixture into the baking dish. Scatter the remaining mozzarella around the top of the dish.

Bake in a 400 degree oven for 25-30 minutes until the top is crispy and the cheese is melted and bubbly.

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