Spinach fettuccini with golden chanterelles and lacinato kale looks like a restaurant plate and behaves like a weeknight dinner — 30 minutes, one big pan. Chanterelles need almost nothing: hot oil, a little thyme and shallot, restraint. The starchy pasta water turns it all into a glossy sauce.
An Elegant Pasta Night, Made Simple
Get ready for a pasta dish that’s as beautiful as it is delicious! We’re pairing earthy, golden chanterelle mushrooms with the stunning, deep blue-green leaves of Lacinato kale. Also known as Tuscan kale, it has a wonderfully mild, sweet flavor that perfectly complements the rich mushrooms. Tossed with vibrant spinach fettuccini, this simple yet elegant meal is a true showstopper. Fair warning: make this for guests, and they might just invite themselves over for dinner every night!
PREP: 20 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings
Ingredients
• 12 oz / 340 g fresh spinach fettuccini, made without eggs
• 3 tsp / 15 ml extra virgin olive oil, divided
• 1 bunch lacinato kale, about 8 oz / 225 g, cut crosswise into 1-inch strips
• 1 lb / 454 g golden chanterelle mushrooms, brushed clean and cut into large bite-sized pieces
• 1 clove garlic, minced
• 1 tsp / 5 ml minced shallot
• 1 tsp / 5 ml minced fresh thyme
• ½ tsp / 2.5 ml (0.1 fl oz) each sea salt and freshly ground black pepper
Instructions
1. Cook the fettuccini according to package directions. Before draining, reserve about ¼ cup / 60 ml (2 fl oz) of the starchy cooking water, then drain the pasta and set it aside.
2. While the pasta cooks, heat 1 tsp / 5 ml of olive oil in a very large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until just wilted, about 2 minutes. Transfer the wilted kale to a separate bowl.
3. Return the skillet to the heat and add the remaining 2 tsp / 10 ml of olive oil. Arrange the chanterelle mushrooms in a single layer and let them cook undisturbed for several minutes until they are nicely browned on the bottom.
4. Once browned, stir in the minced garlic, shallot, and fresh thyme. Continue to cook, stirring, until the mushrooms are soft and cooked through, about 2 more minutes.
5. Add the cooked fettuccini and wilted kale back into the skillet with the mushrooms. Season with sea salt and black pepper and toss everything together to combine.
6. Stir in the reserved pasta water, a little at a time, until the sauce lightly coats the pasta and reaches your desired consistency. Serve immediately in large pasta bowls.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 333 | Calories from Fat: 47 | Protein: 14 g | Carbs: 58 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 52 mg | Cholesterol: 0 mg
Pro Tips
• For an extra touch of luxury, drizzle a few drops of high-quality truffle-infused olive oil over each serving just before eating.
• If you can’t find Lacinato kale, deep red kale or even Swiss chard make excellent substitutes.
• To clean chanterelles, use a soft brush or a dry paper towel to gently wipe away dirt. Avoid rinsing with water, as they will absorb it and become soggy.
• Don’t overcrowd the mushrooms in the pan! Cooking them in a single layer without moving them initially is the key to getting a perfect golden-brown sear.
• That starchy pasta water is liquid gold! It helps the sauce cling to the fettuccini and creates a silkier texture, so don’t forget to save some before you drain.
FAQ
Q: What can I use instead of chanterelle mushrooms
A: While chanterelles have a unique flavor, you can easily substitute them with other mushrooms. Cremini, shiitake, or oyster mushrooms are great alternatives that provide a wonderful earthy flavor and meaty texture. For a different flavor profile, try a mix of wild mushrooms.
Q: How can I add more protein to this vegetarian pasta
A: To make this a more protein-rich meal, add one cup of rinsed cannellini beans or chickpeas when you toss the pasta and kale together. A generous sprinkle of toasted pine nuts, hemp seeds, or a high-quality vegan parmesan on top will also boost the protein content.
Q: Is this recipe vegan and gluten-free
A: This recipe is vegan as written, using egg-free pasta and olive oil. To make it gluten-free, simply substitute the spinach fettuccini with your favorite gluten-free pasta variety and cook according to its package directions.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over medium-low heat with a splash of water or olive oil to help loosen the sauce and refresh the pasta. Avoid microwaving, as it can make the pasta rubbery.
More Recipes You’ll Love
- Crispy Fried Mushrooms
- Light Mushroom Gravy
- The Ultimate Vegetarian Comfort Food: Tofu & Mushroom Manicotti
Spinach Fettuccini with Golden Chanterelles and Lacinato Kale
Ingredients
Method
- Cook the fettuccini according to package directions.
- Before draining, reserve about ¼ cup / 60 ml (2 fl oz) of the starchy cooking water, then drain the pasta and set it aside.
- While the pasta cooks, heat 1 tsp / 5 ml of olive oil in a very large skillet over medium-high heat.
- Add the kale and cook, stirring occasionally, until just wilted, about 2 minutes.
- Transfer the wilted kale to a separate bowl.
- Return the skillet to the heat and add the remaining 2 tsp / 10 ml of olive oil.
- Arrange the chanterelle mushrooms in a single layer and let them cook undisturbed for several minutes until they are nicely browned on the bottom.
- Once browned, stir in the minced garlic, shallot, and fresh thyme.
- Continue to cook, stirring, until the mushrooms are soft and cooked through, about 2 more minutes.
- Add the cooked fettuccini and wilted kale back into the skillet with the mushrooms.
- Season with sea salt and black pepper and toss everything together to combine.
- Stir in the reserved pasta water, a little at a time, until the sauce lightly coats the pasta and reaches your desired consistency.
- Serve immediately in large pasta bowls.
- Don't overcrowd the mushrooms in the pan!
- Cooking them in a single layer without moving them initially is the key to getting a perfect golden-brown sear.
