Mushroom, Kale, and White Bean Pasta -- With a Fried Egg!
Servings 4 bowls
Calories 527kcal
Ingredients
- 8 oz whole wheat rotini
- 2 tablespoon olive oil
- ½ a small onion, chopped
- 6 garlic cloves, chopped
- 8 oz white or baby bella mushrooms, sliced
- ½ teaspoon crushed red pepper
- ½ teaspoon thyme
- black pepper, to taste
- sea salt
- 6 oz (5 cups) chopped kale
- One can Cannellini or Great Northern beans, drained & rinsed
- Juice of ½ a small lemon
- ½ 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, ½ 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