Farmer Fettuccine with Kale Pesto + Roasted Maitake Mushrooms

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!

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!).

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!

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.

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

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• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 Servings 1x
• Category: Main Dish
• Method: Stovetop/Oven
• Cuisine: Italian

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Description

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

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Ingredients

Units USM Scale 1x2x3x

For Mushrooms:

• 7 ounces maitake mushrooms, trimmed
• 1 medium yellow onion, sliced into ½-inch slices (about 1 ½ cups)
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

For Pesto:

• ¼ 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
• ⅓ cup extra virgin olive oil
• 12 ounces dried fettuccine

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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!

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Nutrition

• Serving Size:
• Calories: 629
• Sugar: 4.9 g
• Sodium: 485.6 mg
• Fat: 31.7 g
• Saturated Fat: 4.6 g
• Carbohydrates: 74.9 g
• Fiber: 6.3 g
• Protein: 14.8 g
• Cholesterol: 0 mg

Keywords: vegan, mushrooms, pasta, pesto

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