Mushroom, Kale, and White Bean Pasta — With a Fried Egg!

Lent begins this week, making this is a good day to talk about meatless recipes such as today’s Mushroom, Kale, and White Bean Pasta — With a Fried Egg! Check out the new Meatless Monday category for some more recipe ideas, and I’m making a mental note to start posting more of these for you guys. We do often eat meatless dinners, but as I was looking through I realized that I haven’t posted many meatless recipes.

This yummy kale pasta is so filling that you won’t miss the meat. Even better, the handy big 12 oz bags of organic chopped kale will be on sale at ALDI this week for those of you who hate rinsing and chopping the bunches. 🙂 This is a pretty affordable & healthy recipe, and I actually got most of my ingredients at ALDI (but used Parmesan and spices I already had handy, plus eggs from our chickens).

Mushroom, Kale, and White Bean Pasta — With a Fried Egg!

Ingredients

8 oz whole wheat rotini
2 Tbsp olive oil
1/2 a small onion, chopped
6 garlic cloves, chopped
8 oz white or baby bella mushrooms, sliced
1/2 tsp crushed red pepper
1/2 tsp thyme
black pepper, to taste
sea salt, to taste
6 oz (5 cups) chopped kale
One can Cannellini or Great Northern beans, drained & rinsed
Juice of 1/2 a small lemon
1/2 cup shredded or grated Parmesan cheese
Butter, for frying eggs
Four large eggs

Directions

Cook pasta in a large pot according to package directions. Drain (reserving 1 cup pasta water) and set aside.

While pasta is cooking, chop vegetables and drain beans. In the same pot, heat olive oil over medium heat until shimmering. Add onion and saute for a few minutes until it begins to brown and soften. Add garlic, mushrooms, and spices, then continue to saute over medium heat until mushrooms soften and start to release their moisture.

Add kale and saute until bright green and wilted. Add pasta, white beans, 1/2 cup of reserved pasta liquid, Parmesan, and lemon juice to the mushroom kale mixture. Stir and cook until warmed through and cheese is melted, thinning out with additional pasta water as necessary. Serve pasta in bowls, and top each with a fried sunny side up egg.

Don’t skip the egg!

Since kale has such a strong taste and texture, this recipe balances that out with the smoother, mellower mushrooms and beans, the bright lemon, the underlying garlic, and the salty Parmesan. The runny egg on top adds even more protein, texture contrast, and flavor, and really kicks the pasta up a notch. (If your family really can’t stand kale, though, you can substitute spinach here.)

Mushroom, Kale, and White Bean Pasta — With a Fried Egg! printable recipe

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Mushroom, Kale, and White Bean Pasta -- With a Fried Egg!

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Course dinner

Servings 4 bowls

Calories 527kcal

Author Rachel Singer

Ingredients

• 8 oz whole wheat rotini
• 2 Tbsp olive oil
• 1/2 a small onion, chopped
• 6 garlic cloves, chopped
• 8 oz white or baby bella mushrooms, sliced
• 1/2 tsp crushed red pepper
• 1/2 tsp thyme
• black pepper, to taste
• sea salt
• 6 oz (5 cups) chopped kale
• One can Cannellini or Great Northern beans, drained & rinsed
• Juice of 1/2 a small lemon
• 1/2 cup shredded or grated Parmesan cheese
• Butter, for frying eggs
• Four large eggs

Instructions

• Cook pasta in a large pot according to package directions.
• Drain (reserving 1 cup pasta water) and set aside.
• While pasta is cooking, chop vegetables and drain beans.
• In the same pot, heat olive oil over medium heat until shimmering.
• Add onion and saute for a few minutes until it begins to brown and soften.
• Add garlic, mushrooms, and spices, then continue to saute over medium heat until mushrooms soften and start to release their moisture.
• Add kale and saute until bright green and wilted.
• Add pasta, white beans, 1/2 cup of reserved pasta liquid, Parmesan, and lemon juice to the mushroom kale mixture.
• Stir and cook until warmed through and cheese is melted, thinning out with additional pasta water as necessary.
• Serve pasta in bowls, and top each with a fried sunny side up egg.

Nutrition

Serving: 1bowl | Calories: 527kcal | Carbohydrates: 66g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Sodium: 467mg | Fiber: 11g | Sugar: 3g | Vitamin A: 4745IU | Vitamin C: 54.6mg | Calcium: 342mg | Iron: 6.3mg

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