ziti with portabella mushrooms and kale in cream sauce
August 23, 2012 § Leave a comment
so, candidly, i was craving mac and cheese tonight (and if i were a betting man, i’d say that most of you can guess why). i always feel more than a little guilty indulging in such pleasures, particularly after, ahem, over-indulging. the fact that my mac and cheese of choice on such occasions is made by velveeta does little to temper the guilt.
tonight the guilt won. so i modified. and it was good.
5 large kale leaves (pull leaves from the stems and discard stems)
1 pint portabella or baby bella mushrooms, coarsely chopped
1/2 onion, coarsely chopped
2 large cloves garlic, minced
1 pint heavy whipping cream
1T corn starch or flour
1/2 stick of butter
1 1/2 c. shredded parmesean
1/2 box ziti
sautee minced garlic in 1T butter over medium-high heat until lighly browned. add a generous pinch of salt and some pepper. add 1T corn starch to roux* and stir to combine. continue stirring until combined and a light caramel color. slowly add in whipping cream and stir to combine and thicken.
while making your roux, melt 2T butter in a separate pan. add chopped onions to caramelize. add in coarsely chopped mushrooms. coarsly chop kale leaves and add in. sautee until kale is tender, approximately 10 minutes. when the bottom of the pan starts to brown, add back in a little water to fake-deglaze and scrape the bottom of the pan.
check on your noodles! when they’re al dente, drain. return drained pasta to vegetables and stir to combine.
and now back to your third burner of delicious bubbling sauce. add parmesean to cream sauce and stir to combine. when combined, pour atop noodles and vegetables and stir to combine.
at this point, despite being terrifically wary of salt, i salted again, and that too was good.
mmmm. semi-responsible mac and cheese involving vegetables.