Go Back
pasta with kale, mushrooms and toasted walnuts in a bowl
Print Recipe

Fettuccini with Mushrooms, Kale and Toasted Walnuts

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: vegetarian
Servings: 4 servings
Author: Christen Clark

Ingredients

  • 1/2 cup raw walnuts chopped
  • 1 shallot diced
  • 3 cloves garlic minced
  • 1 pound cremini mushrooms destemmed and diced
  • 1 bunch of kale about 8-12 leaves, ribs removed and rough chopped
  • 1/4 cup heavy cream
  • 2 tbsp fresh squeezed lemon juice about 1/2 of a lemon
  • salt
  • 1/2 cup parmesan cheese plus extra for garnish

Instructions

  • Toast the walnuts in a dry pan on low for about 5-6 minutes until fragrant, stirring regularly. Remove from pan and set aside.
    Boil pasta in a large pot of salty water for about 12 minutes. While cooking pasta, get started on the sauce. Reserve a cup of pasta water before draining.
    Sauté the shallot on medium heat for a couple minutes with a pinch of salt until translucent then add the garlic and keep sautéing a minute more. Add the mushrooms and sauté for 5-6 minutes then add kale. Season with a bit more salt and sauté for just a minute or two to wilt the kale slightly.
    Deglaze with 1/2 cup of the pasta water then add the cream and lemon juice. Stir to combine. Add in the cooked pasta and toss until it is well coated in the sauce. Add more pasta water if the sauce has thickened too much but only add about a tablespoon at a time. Add the parmesan and toasted walnuts.