Campanelle with Mushrooms and Kale

Campanelle with Mushrooms and Kale
Makes 6
Prep 20 m
Cook 25 m


  1. 1 of 1 Bring a large pot of lightly salted water to a boil. Cook 1 lb campanelle pasta for 10 minutes or according to pkg directions. Drain; set aside. Melt 3 tbsp unsalted butter in a large saute pan over medium-high. Add 1 1/2 lbs sliced mixed mushrooms and 1 diced large shallot, stirring occasionally; cook 10 to 12 minutes, until most of the liquid is absorbed. Add 12 cups sliced kale leaves (from one 12 oz bunch), stirring until wilted and slightly tender, about 3 minutes. Meanwhile, in pasta pot, melt 3 more tbsp unsalted butter over medium. Add 3 tbsp all-purpose flour; cook 2 minutes. Pour in 3 cups 1% milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in 1 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.
Nutrition Information for Campanelle with Mushrooms and Kale
Servings Per Recipe: 6
Per Serving: 81 g carb., 6 g fiber, 15 g Fat, total, 8 g sat. fat, 535 kcal cal., 504 mg sodium, 14 g sugar, 20 g pro.