Winter Squash Campanelle Recipe
Shiitake & kale oyster mushrooms, tuscan kale, crispy sage
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shiitake and oyster mushrooms, and sauté until they are golden and tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- 3
- 4
Crisp the Sage
In a separate small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fresh sage leaves and fry until crispy, about 2-3 minutes. Remove the sage leaves and drain on paper towels.
- 5
Combine and Serve
Add the cooked pasta to the skillet with the mushrooms and kale. Toss to combine, adding reserved pasta water as needed to create a light sauce. Stir in the grated Parmesan cheese. Top with crispy sage leaves before serving.
