I’ve been having fun trying my hand at homemade pastas, but let’s face it – some things are just way outside my skill level. Thankfully, with the easy substitution of some store bought rigatoni, the most labor-intensive part of this dish is slicing the kale and mushrooms!
First, cook pasta according to directions. Then, melt butter in a large pan and whisk in flour to make a light brown roux. Next, add milk and stir constantly until the sauce boils. Finally, mix in thyme, chopped mushrooms and chopped kale and pour over the cooked and drained pasta. For an extra kick (and to use up some leftovers), I added chopped prosciutto just before serving.
Don’t like mushrooms? Substitute cooked chicken instead.
Rigatoni with Kale and Light Cream Sauce, adapted from Healthfully Ever After
1 heaping cup dried whole wheat rigatoni (or other pasta of choice)
2 tablespoons butter
1 tablespoon flour
1 cup milk
1 cup mushrooms, thinly sliced (I used a combination of oyster mushrooms and “baby bellas”)
2 cups dinosaur kale, thinly sliced
1/2 teaspoon dried thyme
Salt and pepper
1. Cook pasta in salted water according to package directions.
2. Melt butter in a medium sized pot. Whisk in flour and cook until roux is light brown, about 2 minutes.
3. Add milk, and bring to a boil, whisking constantly.
4. Remove sauce from heat and mix in mushrooms, kale, and thyme.
5. Pour sauce over cooked pasta. Top with prosciutto and season with salt and pepper to taste.