Pasta with corn and kale

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

This pasta is literally bursting with the bounty of summer: lots of aromatic mushrooms, juicy kale, and corn. Use different types of mushrooms for a more complex flavor, such as shiitake and button mushrooms. Each mushroom is sautéed separately and then combined in a pan with cooked medium pasta—campanelle (bells) or fusilli (spirals) are ideal. To infuse the pasta with a wonderful corn flavor while cooking, toss the cobs of corn into the pasta water after cutting off the kernels. This mushroom and vegetable pasta is rich in dietary fiber, making it perfect for vegetarians.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 ears of corn
450 g of campanelle or fusilli pasta
5 tbsp. l. olive oil
1 kg of different types of mushrooms (such as shiitake and button mushrooms), trimmed and thinly sliced
3 cloves garlic, chopped
0.5 tsp red pepper flakes
2 bunches Tuscan kale, stems trimmed, leaves cut into strips
2 bunches green onions (white and light green parts only), chopped
60 g unsalted butter, diced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fusilli spiral pasta, campanella pasta, shiitake mushrooms, champignon mushrooms, kale, corn, red pepper flakes, garlic

Cooking the dish according to the recipe:

Cut the corn kernels from the cobs and transfer them to a bowl. Scrape the cobs with the blunt side of a knife over the bowl to remove the corn milk. Place the cobs in a large saucepan and cover with water; season with salt. Cover and bring to a boil, then add the pasta and cook according to the package directions. Set aside 1 cup of water and drain the rest. Discard the cobs.
Meanwhile, heat 2 tablespoons of olive oil in a heavy-bottomed cauldron or saucepan over high heat. Add half the mushrooms in a single layer and cook, undisturbed, until golden brown, 4-5 minutes. Season with salt, stir, and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons of olive oil to the pan and cook the remaining mushrooms. Transfer to a bowl.

Add the remaining 1 tablespoon olive oil, garlic, and pepper flakes to the pan; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add the cabbage and season with salt. Cover and cook until the cabbage is wilted, about 3 minutes. Add the corn kernels, mushrooms, green onions, and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.
Add the pasta and 0.5 cups of the cooking water, stirring until heated through, another 1-2 minutes, adding more water if necessary if the sauce is too thick. Season with salt and pepper to taste.

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