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Garlicky Mushroom Pasta

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Garlicky Mushroom Pasta

with kale, sunny-side up egg, parmesan and parsley

Informations supplémentaires
30 min. | 526 kcal | easy | Family, Vegetarian, Express | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes until tender. Keep 1/2 2P | 3/4 3P cup of water then drain.
2. Setup Cut the mushrooms into quarters. Thinly slice the kale. Thinly slice the garlic. Chop the parsley.
3. Cook the mushrooms Heat a drizzle of oil and 1 tbsp. of butter (optional) in a large skillet over medium-high heat. When the pan is hot, reduce the heat to medium. Add the mushrooms and cook 6-7 minutes until browned. Add salt and pepper.
4. Add the kale Add the kale and cook for 2-3 minutes. Add the garlic and cook for 1-2 minutes. Add the cooked pasta, cooking water, Worcestershire sauce, 1 tbsp. of butter and half of the parmesan. Mix and cook for 1-2 minutes. Adjust seasoning to taste.
5. Cook the eggs Meanwhile, heat a drizzle of oil in a small pan on medium-high. Crack the eggs into the skillet and cook for 3-5 minutes over medium heat until the egg whites are set. Season with salt.
6. Plate your dish Serve the pasta and garnish with the egg, remaining parmesan and parsley. Bon appétit!
180gEgg Pappardelle Pasta
227gCremini Mushrooms
2unitFresh egg
1unitFresh Italian Parsley
2unitGarlic Clove(s)
80gKale
30mlWorcestershire Sauce
30gGrana Padano Cheese
What you need pan, pot, strainer, tongs
526 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 80g
27%
fat 11g
17%
cholesterol 206mg
69%
fiber 4g
16%
protein 27g
saturated 4g
20%
sodium 477mg
20%
sugar 7g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg