RECIPE

Rachael’s Pasta with Portobellos, Cherry Tomatoes and Dark Greens

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Dried porcinis and fresh portobellos give this meat-free pasta a rich, earthy flavor

Ingredients

  • ½ cup ried porcini mushrooms
  • 1 ½ cups chicken or vegetable stock
  • 1/3 cup extra-virgin olive oil (EVOO)
  • 4 arge Portobello mushrooms, wiped clean with damp towel, trimmed of tough stems, scraped of gills, halved and sliced or chopped into small-bite pieces
  • 2 large cloves garlic, crushed and sliced or chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • One 15-ounce can Italian cherry tomatoes or diced tomatoes
  • 1 teaspoon chili flakes or Calabrian chili paste, optional
  • 1 small bunch kale or chard, stemmed and shredded
  • 1 pound gemelli, penne or farro/whole grain short-cut pasta
  • Grated pecorino or Parmigiano-Reggiano cheese, to toss and pass at table

Preparation

Place porcini and stock in a small pot and simmer over low flame to plump mushrooms and flavor stock.

Heat a large pot of water to boil for pasta.

Heat EVOO over medium-high heat with oil, about 1/3 cup, and add the mushrooms. Brown the mushrooms to fragrant and deeply golden, add garlic, thyme, salt and pepper, then stir 2 minutes, add tomatoes, chili and wilt in greens. Reduce heat under sauce and add the reconstituted porcinis and reserved stock.

Cook pasta to 1-2 minutes less than package directions for al dente in well-salted water. Reserve ½ cup pasta water and transfer pasta to sauce and combine with cooking water and cheese, adjust seasonings to taste.

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