One-pot Creamy Mushroom Pasta with Greens and Garlicky Breadcrumbs
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Recipe Intro From lisathompson
This pasta recipe came to me one weeknight when I was trying to get dinner together and use up some odds and ends in my refrigerator; some goat cheese, a little heavy cream, the remnants of a bag of shredded cheese, and some greens from my CSA box that needed resuscitating. The end result turned out to be something much greater and more delicious than the sum of its parts: a comforting, one-pot dinner for 4 or 5 (depending how hungry you are!) that’s packed with veggies and topped with herby, garlicky, lemony breadcrumbs to cut through the richness. It has all of the flavors and depth of a luscious baked pasta that you can get on the table in about 40 minutes. And talk about flexibility! Swap in ricotta for the goat cheese and provolone for the mozzarella. Use Swiss chard instead of collards, or half & half in place of the heavy cream. Want a fancier mushroom? Go for it. The key to success in this recipe is the ratio of ingredients and not necessarily using the exact ones listed.
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Recipe Card
For the Pasta
ingredients
- 1 pound pasta or mushroom flavored pasta
- 1 cup reserved pasta water
- 2 tablespoons olive oil
- 1 pound mushrooms (any variety), cut into bite size pieces
- 4 scallions, thinly sliced
- 1 clove garlic, peeled and thinly sliced
- Kosher salt, to taste
- Black pepper, to taste
- 1 small bunch collard greens, ribs removed, sliced into 1/2" ribbons
- 1 lemon, juiced and zested
- 4 ounces goat cheese, room temperature
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella
For the Garlicky Breadcrumbs
ingredients
- 1 cup panko breadcrumbs
- 1 lemon, zested
- 1 clove garlic, peeled and grated
- 1/4 cup (1 pound) parmesan cheese, grated or shredded
- 1/2 cup fresh parsley, finely chopped
- Kosher salt, to taste
- Black pepper, to taste
Method
Step 1
Bring a large pot of salted water to a boil. Cook pasta for about 7 minutes, until very al dente. Reserve 1 cup pasta water, then drain pasta.
Step 2
Meanwhile, combine panko breadcrumbs, parsley, parmesan cheese, lemon zest, grated garlic, and salt and pepper to taste in a medium bowl. Drizzle with olive oil and stir until evenly moistened, adding more olive oil as necessary.
Step 3
Return pot to high heat. Add olive oil, mushrooms, scallions, and garlic and cook until liquid has evaporated, about 7 minutes, then season with salt and pepper to taste. Stir in collard greens, lemon juice, and lemon zest and cook until softened, about 2 minutes.
Step 4
Preheat broiler to high.
Step 5
Remove pot from heat and stir in reserved pasta water, heavy cream, goat cheese, and mozzarella until well combined. Add cooked pasta and gently stir to combine. Top pasta with a generous layer of garlicky breadcrumbs. Broil until golden brown, about 3 minutes. Serve immediately.