Browned Butter Rigatoni with Caramelized Mushrooms + Kale
Flavorful browned butter and tons of caramelized mushrooms and kale transform rigatoni pasta into a no-fuss and MASSIVELY flavor-packed dinner side!
Servings 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 3 cups fresh kale leaves
- 1 small shallot minced
- 3 cloves garlic minced
- 5 tablespoons unsalted butter
- 12 oz hot cooked rigatoni pasta 1/4 cup pasta cooking water reserved
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
- In a medium skillet over medium-high heat, heat olive oil until shimmery. Add mushrooms, kale, shallot, and garlic to pan and saute several minutes, stirring occasionally until kale is wilted and mushrooms are tender. Transfer mixture to a small bowl and keep warm.
- In same skillet, melt butter over medium-high heat, swirling occasionally until butter is browned, about 5 minutes. Reduce heat to medium and add veggies back to pan with rigatoni, 1/4 cup pasta cooking water, Parmesan, parsley, and salt and pepper to taste. Serve rigatoni hot and enjoy!