Big Flavors from the Farm Volume 4: Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms

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This is part 2 of a feature on my incredibly delicious experience with Mike’s Organic Delivery. You can find part 1 here. And as a reminder, Mike is offering local Big Flavors readers some really wonderful discounts – use coupon code “bigflavor” for $10 off any 1 time order or “bigflavor100” for $100 off any full summer season package. Shop now!

Celebrate spring’s bounty with this gorgeously green bowl of farm fresh, vegan comfort food!

Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms: Celebrate spring's bounty with this gorgeously green bowl of farm fresh, vegan comfort food! #BigFlavorsFromTheFarm

My first basket from Mike’s Organic Delivery had so many local goodies inside. I was so surprised to find pasta and cheese in addition to the fruits and veggies!

I couldn’t wait to try out the Farmer Fettuccine from Northern Farmhouse Pasta. I picked up some of their Bourbon Barrel Cracked Pepper Pappardele up in Woodstock after a 5k I ran quite a while ago and absolutely loved it (which reminds me, I need to write up that recipe – it was super tasty and contained lobster! Thankfully, I take copious notes while I’m cooking in my tiny kitchen!).

A photo posted by Ashley Covelli (@bigflavors) on

Mike recommended roasting the maitakes, and I knew I didn’t want to do a super heavy sauce that might mask the flavor of the mushrooms.

Since I also had a nice amount of kale to work with, I decided to make pesto out of it. This meal comes together pretty easily. You can toast the pine nuts and make the pesto while the mushrooms, onions and garlic are roasting.

My 4-year-old helped with the entire process, and it was a blast! He was so excited to eat our fresh green pesto, especially after learning that the kale was growing on a local farm that very morning!

A photo posted by Ashley Covelli (@bigflavors) on

I was going to add Parmesan to this dish but decided to add in some nutritional yeast instead. It gives the pesto a much needed saltiness but keeps it totally vegan. It’s a great alternative that adds a nice umami flavor (totally complimenting the mushrooms) and is a pantry staple.

In this recipe, the pasta, kale, onion, maitake mushrooms were all from the farm basket. I only had to add in a few pantry items to round it out and make a totally delicious dinner.

A photo posted by Ashley Covelli (@bigflavors) on

My family really enjoyed this meal! The frilly edges of the mushrooms got nice and toasty and kind of nutty, which go so well with the toasted pine nuts in the pesto.

Reserving some of the pasta cooking liquid is the perfect way to heat up the uncooked sauce and help it bind to the pasta.

This dish was bright, vibrant and full of spring flavor. It’s definitely one we’d make again!

Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms: Celebrate spring's bounty with this gorgeously green bowl of farm fresh, vegan comfort food! #BigFlavorsFromTheFarm

Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms

Total Time 40 minutes

Makes 4 Servings

Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms

Celebrate spring's bounty with this gorgeously green bowl of farm fresh, vegan comfort food!

Ingredients

For Mushrooms:
7 ounces maitake mushrooms, trimmed
1 medium yellow onion, sliced into 1/2-inch slices (about 1 1/2 cups)
4 cloves garlic, smashed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
For Pesto:
1/4 cup pine nuts
4 cups (packed) kale leaves, roughly chopped
4 cloves garlic, roughly chopped
1 teaspoon kosher salt
pinch red pepper flakes
1 tablespoon nutritional yeast
1/3 cup extra virgin olive oil

12 ounces dried fettuccine

Instructions

  1. Preheat oven to 425°F.
  2. Arrange mushrooms, onion and garlic in a single layer on a large, rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss well to coat and spread it all back into a single layer. Roast until the mushrooms are golden brown, about 30 minutes.
  3. While mushrooms are roasting, toast pine nuts in a small skillet until golden. Remove from heat. Place kale, garlic, salt, red pepper flakes, nutritional yeast and toasted pine nuts in a food processor and pulse until finely chopped. Slowly stream in the oil while the motor is running until smooth, scraping down the sides as needed.
  4. Cook the pasta according to package instructions, reserving 1 cup of the cooking liquid before draining. Return cooked pasta to the pot, add pesto and as much of the reserved cooking liquid as you need to make it nice and saucy.
  5. To serve, divide the pasta between 4 bowls. Top each portion with some of the roasted veggies, season with salt if needed, and enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

http://bigflavorstinykitchen.com/big-flavors-from-the-farm-volume-4-farmer-fettuccine-with-kale-pesto-roasted-maitake-mushrooms/

Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms: Celebrate spring's bounty with this gorgeously green bowl of farm fresh, vegan comfort food! #BigFlavorsFromTheFarm
  • Candice | Whole Health Hacks

    I LOVE kale pesto! And I love what you did with all of these flavors here, looks so yummy!

  • Bourbon Barrel Cracked Black Pepper fettuccine sounds divine–and I love the pesto you made with this!

  • What a great dish using fresh produce!!! A great vegan recipe, will have to try the nutritional yeast.

  • I love everything about this recipe Ashley. I’m a big fan of kale and I’ve never made kale pesto but now I will – can’t wait to try this. Thanks!

  • Analida’s Ethnic Spoon

    I love any kind of mushroom, raw, sautéd or roasted! This looks so tasty! Pinned!