Source: Family Circle

Gallery

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Melt 3 tbsp of the butter in a large sauté 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.

  • 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

535 calories; fat 15g; cholesterol 36mg; saturated fat 8g; carbohydrates 81g; insoluble fiber 6g; protein 20g; sodium 504mg.
Advertisement