Creamy Mushroom Pasta Bake
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
This Creamy Mushroom Pasta Bake features earthy cremini mushrooms, crispy bacon, kale all enveloped in a luscious cream sauce with a kick of spice from the bird’s eye chilies (optional). Topped with a layer of melted mozzarella and parmesan cheese. Easy to prepare and perfect for a weeknight meal or a cozy weekend in.
Ingredients
-
1 tablespoon kosher salt
- 6 ounces (170 g) bacon, diced
- 2 tablespoons butter
- 3 bird’s eye chilies (Thai chilies), left on the stem, split lengthwise, seeds removed. Optional
- 12 ounces (340 g) cremini mushrooms, washed and dried well. Leave small mushroom whole and cut large mushrooms in half or quarters
- 2 tablespoons olive oil
- 1/2 cup dry white wine (or chicken broth)
- 4 cloves garlic, diced
- 1 1/2 cups (400 ml) 35% cream
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh chopped thyme
- 5 oz baby kale, chopped
- Salt and pepper to taste
- 12 ounces (340 g) rigatoni pasta
- 1/2 cup fresh grated mozzarella
- 1/4 cup fresh grated parmesan cheese
-
NanoBond® 8qt Stock Pot
-
NanoBond® 5qt Sauté Pan
-
Provisions™ 5qt Colander
-
Thomas Keller Insignia™ 6qt Rondeau
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Directions
Fill an 8-quart stock pot 2/3 full with water, add the tablespoon of salt and bring to a boil. Add the pasta to a pasta strainer and cook as per the package directions.
- TIP: I like to cook the pasta, so the timing allows it to be drained directly into the mushroom sauce. My 11-minute pasta was added to the boiling water while the mushrooms cooked before the wine was added to the pan.
- Add the bacon to a large sauté pan or small rondeau, then cook over medium heat until crispy. 4 to 5 minutes. Then using a slotted spoon, transfer to a paper towel lined plate. Set aside to soak up the drippings.
- Add the butter to the pan, then the chilies, and the mushrooms. Drizzle with the oil and stir thoroughly to coat. Cook for 4 to 5 minutes, until the mushrooms are nicely browned.
- Pour in the wine and deglaze the pan, scraping up any of the bacon remnants. Continue to cook for 2 to 3 minutes, stirring occasionally. With a rack in the bottom half of the oven, preheat the broiler.
- Add the garlic to the pan, stir, and cook for 2 minutes. Pour in the cream, then add the parsley and thyme. Reduce heat to low.
- Add the chopped kale, stir to combine, then simmer until the mushrooms are tender and sauce has slightly thickened. 4 to 5 minutes. Taste, then season with salt and pepper if required.
- Add the drained pasta, and bacon into the pan and stir until the pasta is well coated. Sprinkle the mozzarella and parmesan cheese evenly over the pasta and mushroom mixture.
- Broil until cheese is melted, bubbling and slightly browned. 3-5 minutes.
- Serve immediately and enjoy.
