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

  1. Cook pasta in a pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain pasta.

  2. 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.

  3. Repeat cooking and seasoning with 3 Tbsp. butter and remaining mushrooms; transfer to same bowl.

  4. Melt remaining 2 Tbsp. butter in same pan over medium heat; add shallots, garlic, and thyme and sweat until shallots soften, about 2 minutes.

  5. Deglaze pan with wine, scraping up any brown bits. Cook until wine nearly evaporates.

  6. Stir in cream, crème fraîche, and zest; bring to a boil. Reduce heat and simmer sauce 2 minutes.

  7. Add kale, cover pan, and cook until wilted, about 2 minutes; season with salt and pepper.

  8. Return mushrooms to pan; stir in pasta water until sauce reaches desired consistency.

  9. Off heat, stir in 1/4 cup Parmesan.

  10. Toss pasta with sauce; top with additional Parmesan.