Roasted Mushroom & Kale Pasta

Sheet-pan roasting deepens the earthy flavor Italian kitchens love in mushrooms. Here, cremini and shiitake share the pan with lacinato kale before tossing with lemony pasta and toasted pine nuts.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 450 cal
• 15g protein
• 62g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1.25 lb mixed mushrooms (cremini and shiitake)
• 1 large bunch lacinato kale
• 12 oz dried pasta (rigatoni or casarecce)
• 5 garlic cloves
• 1 large shallot
• 1/4 cup extra-virgin olive oil
• 2 tsp leaves fresh thyme
• 1 lemon
• 1/2 tsp red pepper flakes
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp toasted pine nuts
• 1/2 cup fresh basil leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Tear or thickly slice the mushrooms, strip kale leaves from tough stems and tear into bite-size pieces, then thinly slice the shallot and smash the garlic cloves.
3. 3Toss the mushrooms, shallot, and garlic on the sheet pan with most of the olive oil, thyme, salt, pepper, and red pepper flakes until evenly coated.
4. 4Roast for 18 to 20 minutes, stirring once halfway, until mushrooms are deeply browned and edges crisp and garlic is soft and sweet.
5. 5Meanwhile bring a large pot of well-salted water to a rolling boil and cook the pasta until just shy of al dente, about 1 minute less than package time; reserve one cup of pasta water before draining.
6. 6In the last 3 minutes of roasting, scatter the kale over the mushrooms, drizzle with remaining oil, and return to the oven so the kale wilts and crisps lightly at the edges.
7. 7Transfer the roasted mushroom-kale mixture to a large skillet over medium heat; add the drained pasta and a splash of pasta water and toss vigorously so the starch creates a light glossy coating.
8. 8Zest the lemon over the pasta, then squeeze in half the juice; keep tossing and adding pasta water a tablespoon at a time until the sauce clings without feeling dry.
9. 9Taste and adjust salt, pepper, and lemon; tear in most of the basil leaves.
10. 10Divide among warm bowls, top with pine nuts and remaining basil, and serve immediately while the roasted mushrooms still have chew.