Linguine with Mushrooms and Kale. I made this colorful symphony for dinner last night, and mama mia! — my taste buds did a happy dance. Fresh lemon juice brightens the works and eliminates any bitterness from the greenery. And should I mention that the dish comes together in about 15 minutes? Here’s the recipe in both video and printable formats:
Linguine with Mushrooms and Kale: The Video Directions
Thank you for watching the video. I love to cook up delicious storms with you!
A Few Notes
A note about the pasta. Feel free to swap out the linguine for the pasta of your choice. Just don’t overcook it. Soggy pasta is dreadful pasta!
A note about the mushrooms. I used “baby ‘bella” mushrooms in my Linguine with Mushrooms and Kale. Regular white button mushrooms will work as well. You can buy both types already sliced at most supermarkets — a big time-saver.
A note about the kale. The small, curly-leaved kale displayed in the video was grown by The Berry Farm in Chatham, NY. Baby kale leaves from the supermarket (usually sold in plastic tubs) are as good.
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And here, for easy reference, is the printable recipe:
Linguine with Mushrooms and Kale
Ingredients
- 16 ounces linguine (or the pasta of your choice)
- butter and olive oil -- a generous tablespoon of each
- 12-16 ounces mushroom (baby 'bella or common button), sliced
- salt and freshly ground black pepper -- a generous pinch of each
- 2 teaspoons garlic paste or 2 cloves of minced garlic
- 8-12 ounces baby kale leaves, stems removed if tough
- The juice of 1 lemon
- red pepper flakes -- a dash or to taste
- 1 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a full boil. When the water boils, add a tablespoon of salt. Then add the pasta and cook just until al dente -- 9 minutes for linguine.
- While the pasta is cooking, place a large skillet over medium-low heat. Add the butter and oil to the skillet. When the butter melts, add the mushrooms and a sprinkling of salt and pepper. Saute until the mushrooms are brown and most of their liquid has escaped -- about 5 minutes. Add the garlic and saute for just 30-60 seconds.
- Add the kale to the skillet, plus 1/2 cup of the pasta water. Then cover the skillet, and let the kale steam until it barely wilts -- about 1 minute. Then stir in the lemon juice, red pepper flakes, and 1/2 cup of the Parmesan cheese.
- Drain the pasta, and add to the skillet mixture. Add the remaining 1/2 cup of Parmesan, and stir gently to combine. Divide among 4 plates and enjoy!
Kathleen Hussey says
Great dish! I also make a spinach and kale version of this adding shallots. I know your honey is gluten sensitive as am I .I found a brown rice pasta that is great tasting from Pasta Joy, Tink.yada Found it in gluten free section in ShopRite.
Betty-Anne says
Thanks Kevin, just the recipe I needed to use up the kale in my garden that is surviving the winter.
Kevin Lee Jacobs says
Hi Kathleen – So glad you found a GF pasta that you love.
Hi Betty-Anne — Isn’t kale an amazing plant? It survives numerous frosts!
Deanna says
Wow, thanks Kevin, I will definitely try this. Looks great. I’m a big fan of your cooking and your garden. Thanks. Wishing you all a great winter.
Kevin Lee Jacobs says
Hi Deanna – Thank you!
Beth Hamm says
OH my
I was looking for a recipe for tonight that will use up my mushrooms.
This looks perfect, Kevin. Thank you for making me hungry 🙂
Marcy MacDonald says
I just solve the problem of what to make for dinner this Sunday evening. Thank you so much it looks delicious. Have to get to the grocery store before more snow falls.
Lorie says
Can spinach be substituted for kale in this recipe?
Justine says
Hi Kevin, looks and sounds great!
Is the garlic added to the melted butter with the mushrooms?
Michele says
Hi Kevin this looks delicious but I was wondering if spinach could be substituted for the kale? I live with someone who hates kale…
Kevin Lee Jacobs says
Hi Beth – Let me know how the dish turns out for you!
Hi Marcy McDonald – Snow? Oh, no!
Hi Justine – I’ve fixed the printable recipe to address the garlic. Add it just before you add the kale.
Hi Lorie and Michele – You can absolutely use spinach instead of kale. Enjoy!
Mary says
I am going to try this. Sounds good.
Lars says
I can’t wait to make this recipe. Force feed my husband something green.
Just sewed some seeds today in jugs!
Carol says
Had this dish for dinner last night…delicious !!!only wished we had made the recipe for four so the two of us could have had seconds. Will make again soon. We used regular kale and was just fine. Thanks, Kevin for keeping us well fed.
Kevin Lee Jacobs says
Hi Carol – So glad you enjoyed it. Thank you for the 5 stars!
Nancy Tauber says
Hi Kevin,
I’m a slow cook ,so this took a little longer, but I’ll make it again and use fresher mushrooms! So good.
Christine says
We made this last night with fresh picked kale from our zone 6b snow-covered garden. It was easy and so satisfying…
Thank you!
Kevin Lee Jacobs says
Hi Nancy – Slow cooks are awesome cooks!
Hi Christine – I’m so glad you enjoyed the dish. Thanks for the 5-star review!