Kale Pasta With Cremini Mushroom And Peppers

Kale Pasta With Cremini Mushroom And Peppers


250 grams Fresh or Dried Wide (Pappardelle) Kale Pasta
400 grams Cremini Mushrooms, cleaned, quartered or half
2 Medium Red & Orange Bell Peppers, seeded and diced
3 Tbsp Olive Oil

4 Cloves Garlic, chopped
½ tsp Chili Flakes

2 Tbsp Chopped Fresh Italian Flat Parsley
3 Tbsp of White Wine
About 1 Tbsp of Freshly Squeeze Lemon Juice

Sea Salt to taste
Freshly Ground Black Pepper, to taste
2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more


In a heavy cast iron or large non-stick pan, heat the oil over medium heat. Add the garlic and sauté until you can smell the garlic and light golden in color (about 1 minutes). Add the mushrooms and cook until they are almost soft. Then toss in the peppers and continue to cook for another 5 to 6 minutes.

Meanwhile, cook your pasta in a large pot of salted boiling water until al-dente. (About 5 to 6 minutes for fresh pasta and 8 minutes for dried pasta) When the pasta has cooked, drain it in a colander, and reserve some of the water.

Mix in the chili flakes and parsley and give the mixture a quick stir. Then add wine and scrape around the pan to deglaze, and season with lemon juice, salt and pepper. Toss the pasta into the mushroom mixture, stir well, and if the pasta is too dry, add some of the reserved water, and grate in some Parmigiano-Reggiano. Serve immediately with a little extra grated cheese and parley, if desired.


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