Mushroom & Greens Potluck Pasta

Italian weeknight cooking often thrives on a wide skillet and whatever earthy produce is on hand. This potluck pasta folds seared mixed mushrooms and sturdy greens into a silky white-wine cream sauce that clings to short rigatoni or penne.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 520 cal
• 18g protein
• 62g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 lb short pasta (rigatoni or penne)
• 1 lb mixed mushrooms (cremini, oyster, shiitake)
• 1 large bunch Tuscan kale or Swiss chard
• 5 garlic cloves
• 1 large shallot
• ¼ cup olive oil
• 2 tbsp unsalted butter
• ½ cup dry white wine
• ¾ cup heavy cream
• 1 cup parmesan cheese, grated
• 2 tbsp lemon juice
• ½ tsp red pepper flakes
• 1½ tsp kosher salt
• 1 tsp black pepper
• ¼ cup fresh parsley, chopped
• ⅓ cup toasted breadcrumbs

Instructions

1. 1Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, reserving at least 1½ cups of the starchy cooking water before draining.
2. 2While the water heats, tear or slice the mushrooms into bite-size pieces. Strip greens from tough stems and chop the leaves into ribbons. Thinly slice the shallot and mince the garlic.
3. 3Heat a wide, deep skillet or braiser over medium-high heat with most of the olive oil. Add the mushrooms in a single layer as much as possible and cook without stirring for 3 to 4 minutes so they sear.
4. 4Stir and continue cooking until the mushrooms are deeply browned and any liquid has evaporated, 6 to 8 minutes total. Season with part of the salt and pepper.
5. 5Push mushrooms to the side. Add the remaining oil, shallot, and red pepper flakes. Cook until the shallot softens, about 2 minutes, then stir in the garlic for 30 seconds.
6. 6Pour in the white wine and scrape the pan bottom. Let it bubble until reduced by half. Add the chopped greens and toss until they wilt into the mushrooms, 2 to 3 minutes.
7. 7Lower the heat to medium. Stir in the butter and cream and simmer gently until the sauce thickens slightly and coats a spoon, about 3 minutes.
8. 8Add the drained pasta to the skillet along with a splash of reserved pasta water and most of the parmesan. Toss vigorously so the sauce emulsifies and clings to every piece.
9. 9Add lemon juice and more pasta water as needed until the pasta looks glossy and loose enough for a potluck bowl (it will tighten as it sits). Taste and finish seasoning.
10. 10Transfer to a large warm serving bowl. Top with remaining parmesan, toasted breadcrumbs, and parsley. Set out with tongs so everyone can scoop a generous portion.