I’ve been on a big of a pasta bake making session this winter, and this mushroom sage and kale pasta bake is another winner. It’s creamy and delicious and can even be made in advance. I do love anything that helps make my weeks run more smoothly!
This recipe is slightly amended from one I found at Taste
Ingredients List
- 375g pasta
- Brown onion
- 3 cloves garlic
- Bunch of sage
- 400g mushrooms
- Bunch of kale
- 350g ricotta
- 3/4 cup milk
- 2 eggs
- 1 lemon
- 2tsp nutmeg
- 1/3 cup parmesan (or nutritional yeast)
- 1/3 cup breadcrumbs
Steps
- Preheat oven to 220C
- Cook pasta until just al dente then set aside
- Finely dice the onion and garlic and cook for 3-4 minutes, until translucent
- Roughly chop the mushrooms and add to the pan with 3/4s of the sage leaves
- Cook for 5-6 minutes, until the mushrooms are browned then remove and set aside
- Heat some oil in the pan and slice the kale and add to the pan, cooking until wilted then add to the mushroom mixture
- In a bowl whisk together the ricotta, milk, eggs, lemon zest, lemon juice and nutmeg until smooth, season with salt and pepper
- Stir together the pasta, ricotta mix, mushrooms and kale then spoon into a baking dish
- Combine the parmesan and breadcrumbs then sprinkle over the dish
- Bake for 20 minutes, until the top is browned and the sauce is bubbling
- Fry the remaining sage leaves until crispy then sprinkle on top of the dish before serving
I love the earthy, wintery flavours of this dish and the crunchy sage leaves on top. It reheats really well too, so it’s perfect to make on a Sunday and then enjoy during the week. I highly recommend you giving it a try!
What’s on the table at your place tonight? Maybe give this mushroom, sage and kale pasta bake a try!
Join the Weekly News & get my Meal Planning 101 Guide!
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!