Creamy Mushroom Pasta
Ingredients
- 8 oz. casarecce pasta
- 1 stick unsalted butter (8 Tbsp.), divided
- 12 oz. each button and cremini mushrooms, quartered or cut into eighths
- Salt and black pepper to taste
- 1/4 cup minced shallots
- 1 Tbsp. each minced fresh garlic and thyme
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 3/4 cup heavy cream
- 1/4 cup crème fraîche
- Minced zest of 1 lemon
- 1 pkg. baby kale or arugula (5 oz.), stemmed (8 cups)
- 1/4 cup grated Parmesan
- Grated Parmesan
Directions
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Cook pasta in a pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain pasta.
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Melt 3 Tbsp. butter in a sauté pan over medium heat. Add half the mushrooms and cook until brown and liquid nearly evaporates, about 10 minutes; season with salt and pepper, then transfer to a bowl.
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Repeat cooking and seasoning with 3 Tbsp. butter and remaining mushrooms; transfer to same bowl.
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Melt remaining 2 Tbsp. butter in same pan over medium heat; add shallots, garlic, and thyme and sweat until shallots soften, about 2 minutes.
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Deglaze pan with wine, scraping up any brown bits. Cook until wine nearly evaporates.
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Stir in cream, crème fraîche, and zest; bring to a boil. Reduce heat and simmer sauce 2 minutes.
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Add kale, cover pan, and cook until wilted, about 2 minutes; season with salt and pepper.
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Return mushrooms to pan; stir in pasta water until sauce reaches desired consistency.
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Off heat, stir in 1/4 cup Parmesan.
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Toss pasta with sauce; top with additional Parmesan.