Creamy Tuscan Kale Campanelle With Lemony Panko Bread Crumbs
Creamy Tuscan Kale Campanelle is made with your favorite super food, kale, and mixed into a creamy pasta. It's about to be your new go-to pasta dish for weeknights!
Servings: 4
Calories: 559kcal
Ingredients
Pasta
- 1 box of campanelle pasta
- 1 bunch of lacinato kale, about 10 leaves
- 1/4 cup sun dried tomatoes (in oil), chopped
- 1/4 cup shredded parmesan cheese
- 1 clove of garlic, minced
- 1.5 cups shiitake mushrooms
- 2 tablespoons olive oil or avocado oil
- salt and pepper
Lemony Panko Bread Crumbs
- 1 cup panko bread crumbs
- 1 lemon, juice and zest
- 1 teaspoon red pepper flakes, more if you like heat!
- 2 tablespoons olive oil or avocado oil
Cream Sauce
- 1/4 cup heavy cream
- 2 cups chicken bone broth*
- 1 tablespoon butter
- 3 cloves of garlic, minced
- 1/4 cup fresh chopped basil
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 1 lemon, zest
Instructions
Pasta
- Cook pasta according to box instructions until just al dente (firm to the bite).
- While the pasta is cooking, heat a large skillet with 2 tablespoons of olive oil on medium-high heat. Add the mushrooms, kale, garlic, salt and pepper, and saute for 3-4 minutes or until the mushrooms have started to brown and the kale has slightly wilted. Set aside.
Lemony Panko Bread Crumbs
- In the same skillet you used for the kale and mushrooms, add 2 tbsps of olive oil to a large skillet and heat over medium heat. Add the panko, lemon zest, and red pepper flakes, stir to coat the panko and cook for 4-5 minutes, continuing to stir occasionally, until the panko is lightly toasted. Right before removing it from the heat, add lemon juice from half the lemon, stir, and set the toasted panko aside.
Cream Sauce
- In the same skillet you used for the panko, add broth, red pepper flakes, dried basil, Italian seasoning, lemon zest, and garlic. Bring the mixture to a boil, stir, and reduce to low and simmer for 8-10 minutes or until the liquid has reduced to 1/3 cup.
- Remove the pan from the heat and mix in the butter until it has melted completely, then mix in the heavy cream and chopped sun dried tomatoes, simmer for 2-3 minutes, then mix in the mushrooms, and kale.
- Gently mix the pasta in with the sauce and toss until the noodles are fully coated, mix in half the fresh basil and simmer for 2-5 minutes, stirring occasionally.
- Remove the pan from the heat and add the remaining fresh basil, panko, and parmesan cheese. You might need to transfer the pasta mixture to a large bowl for this step.
Notes
- Nutrition information is approximate and was calculated using a recipe nutrition label generator.
- Substitute the chicken bone broth for vegetable broth if you want to make this pasta vegetarian.
Nutrition
Calories: 559kcal | Carbohydrates: 54g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 330mg | Potassium: 722mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1845IU | Vitamin C: 22mg | Calcium: 153mg | Iron: 3mg
