If there’s one thing I really try to avoid, it’s washing pots and pans. The problem is, many recipes call for many tools to be used – pots and pans being a good majority of them. I think I’ve come to terms with it, but when a recipe comes along that only requires one holding container, I look at it and say “Hmmm…” Lucky us, because today’s linguine preparation only uses one pot – a Dutch oven.
This linguine recipe tastes great and uses many ingredients that have some important health benefits. Kale, garlic, tomatoes and mushrooms being some of them. Cooked properly, these items add texture and flavor that’s not to be underestimated. The pasta, seasoning and cheese rounds out the dish and brings the earlier additions together. All in all, I think this is the perfect something for either a special occasion or simply a weeknight dinner. It’s fast, easy and versatile. I’d say that’s pretty much perfect.
I adapted what you find below from Cook’s Country’s Spaghetti with Mushrooms, Kale, and Fontina recipe. Since I enjoy linguine more than I enjoy spaghetti, I substituted. I also substituted the fontina cheese with muenster cheese. My local grocery store had no fontina on hand and I like the soft texture and mild taste of muenster.
2 Tablespoons Regular Olive Oil
1 Pound White Button Mushrooms
Regular Table Salt
Ground Black Pepper
6 Garlic Cloves
1/2 Teaspoon Red Pepper Flakes
4 Cups Vegetable Broth (or equivalent substitute)
1 Can Crushed Tomatoes (14.5-ounce)
12 Ounces Linguine
12 Ounces Kale
2 Ounces Muenster Cheese
As far as the mushrooms go, if you have a preference, go with that. I used white button because I can get nice flavor out of them when I brown them. They’re also pretty much available anywhere. Also, I sliced the garlic for this recipe. If you prefer to mince or crush yours, there’s absolutely no reason you shouldn’t do that.
Quarter & Brown the Mushrooms
The first thing you want to do is to place your large dutch oven on your stovetop over medium heat. The pot I used is cast iron and quite heavy. It takes a little while to warm up. While that’s heating up, add the 2 tablespoons of regular olive oil to it. Then, quarter the 1 pound of mushrooms and add them to the dutch oven, along with 1 teaspoon of salt. Cover and let cook for about 5 minutes. The goal here is to warm the mushrooms up so they begin to release their liquid.
Once the liquid is released, uncover the pot and continue cooking and stirring the mushrooms until they begin to brown. This will take between 8-10 minutes.
Finally, slice the 6 cloves of garlic and add them to the pot. Also, add in the 1/2 teaspoon of red pepper flakes and cook for about 1 more minute.
Add Linguine & Kale
Once the mushrooms have been well browned and the garlic softened, go ahead and add in the 4 cups of vegetable broth and the 14.5 ounces of crushed tomatoes. Then, raise the heat until that mixture boils. Once it does, reduce the heat back to medium, add in the linguine, cover the dutch oven and let simmer for about 6 minutes. This will soften the pasta.
While the pasta is cooking, stem the 12 ounces of kale and chop the leaves. Discard the stems. Then, after the pasta has cooked for the 6 minutes, add the kale to the top of the pasta. Cover the pot again to allow the pasta to continue cooking and the kale to steam. After that, remove the pot from the heat and stir the kale into the linguine.
The Final Dish
Once the steamed kale is stirred into the al dente linguine, you can plate the dish. Shred some muenster cheese and sprinkle it over the pasta. It should melt fairly quickly.
This was a good dish. Due to its fast and simple cooking and its mild, but satisfying flavor, I’ll definitely prepare it again.
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