Mushroom Browned Butter Cavatelli

with Lacinato Kale & Soft-Boiled Eggs

25 MIN

2 Servings

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From the Test Kitchen

The combination of mushrooms and browned butter is everything we love about fall comfort food: warming, richly flavored and lusciously textured. In this recipe, we’re using an irresistible combination of hearty trumpet, flavorful oyster and button-topped cremini mushrooms, and we’re cooking them in nutty, fragrant browned butter. Fresh cavatelli pasta shells are ideal for picking up the delicious sauce, while pecorino cheese and Lacinato kale provide the perfect sharp and earthy counterpoints. A soft-boiled egg served on top adds a final, elegant touch.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Farm Eggs
8 oz Fresh Cavatelli Pasta
1 bunch Lacinato Kale
7 oz Mixed Mushrooms
1 bunch Thyme
4 Tbsps Butter
⅓ cup Grated Pecorino Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the kale stems; thinly slice the leaves. Pick the thyme leaves off the stems; discard the stems.

2 Cook the eggs:

Carefully add the eggs to the pot of boiling water. Cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place. Rinse the pot and refill with salted water; heat to boiling on high.

3 Cook the mushrooms & brown the butter:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add the butter. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

4 Cook the pasta:

While the mushrooms cook, add the pasta to the pot of boiling water, gently stirring to separate. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta and set aside in a warm place.

5 Finish the pasta:

Add the kale and thyme to the pan of mushrooms and browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked pasta and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.