Campanelle with Mushrooms and Kale

Campanelle with Mushrooms and Kale
Servings: 6 Prep 20 mins Cook 25 mins


  • 1 pound campanelle (such as Barilla)
  • 6 tablespoons unsalted butter
  • 1 1/2 pounds mixed mushrooms (such as shiitake, cremini and button), sliced
  • 1 large shallot, finely diced
  • 12 ounces fresh kale (1 large bunch), stems removed and thinly sliced (about 12 cups)
  • 3 tablespoons all-purpose flour
  • 3 cups 1% milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Make It

1. Bring a large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.

2. Melt 3 tbsp of the butter in a large saute pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.

3. Meanwhile, in drained pot, melt remaining 3 tbsp butter over medium heat. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in salt, pepper and nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 535, Fat, total (g): 15, chol. (mg): 36, sat. fat (g): 8, carb. (g): 81, fiber (g): 6, pro. (g): 20, sodium (mg): 504, Percent Daily Values are based on a 2,000 calorie diet.