When we returned from holidays and were still battling jetlag, we wanted some simple one-pot meals. This pasta dish recipe from Yasmin Fahr over at seriouseats.com only needed minimal shopping, cooking and washing up. A perfect fit.Besides the kale all the ingredients are pretty much storeroom/fridge staples. I only found some baby kale (it’s getting pretty much towards the end of season), so added some wild spinach in the mix.
The recipe is really easy to make and the flavours are blended nicely as you are using the same pan for everything: sautéing the pancetta, onions, garlic, dried chili and mushrooms and after removing the mixture using it for boiling the pasta and greens in the stock and mixing everything together. The final touch of lemon juice and grating of parmesan lifted the whole dish and makes it even tastier. Ideal for a quick weekday dinner!
The recipe is pretty accurate and indeed serves 4.
The only thing that didn’t work out was that the stock (the recipe provides for 1 liter / 4 cups of stock on 500g /1 lbs of dried pasta) didn’t evaporate quite as much as expected. Could be that it was wasn’t boiling hard enough, but the fact that the stock didn’t evaporate enough can be easily resolved by changing the sequence of the recipe a bit:
- cook the pasta and the greens in the stock, but don’t add the mushroom mix just yet
- when the pasta is almost cooked and greens are wilted, reserve half a cup of the cooking liquid and drain the rest
- add back the pasta and greens to the pan, combine with the mushroom mixture and add half the reserved liquid to the pasta to get a creamy sauce
- add more cooking liquid spoon by spoon (if needed)
Verdict: 9/10; Will definitely be made again