meatless monday: cavatappi with sauteed kale and baby portabellas with garlic and shallot in a tomato basil bechamel and garlicky grilled green tomatoes

… or simply pasta!

Look at the pretty colors

Look at the pretty colors

Yes, this is a pasta dish you can make if you want to use all the words. It was surprisingly easy to pull together, as well. Sometimes big words don’t have to be complicated.

The pasta was the easy part this time since I didn’t make it myself. Nonetheless, for this dish, starting the water is the first step.

Once your pot is on and heating, mince a medium shallot and three cloves of garlic. Heat a deep frying pan with a couple of teaspoons of olive oil over medium heat. Toss in the shallots and garlic and cook for a few minutes while you slice up a mountain of kale.

It starts out so big...

It starts out so big…

Toss the kale in aromatic oil and prep about 4oz of mushrooms. Toss them in the pan as well and toss to coat. Allow to cook until the kale has fully cooked down and the mushrooms have begun to sweat. Remove from the pan and set aside.

In the same pan, melt 1/2 stick of butter over medium high heat. Once melted add 1/4 cup of flour and whisk until a full roux has formed. Cook for a couple minutes and then slowly add 2 cups of whole milk, whisking the entire time. Once the mixture becomes smooth, add the remains of the milk and whisk until the sauce begins to boil. Add three cloves of minced garlic and boil about three minutes and keep stirring. Reduce to a simmer and add 1/4 cup of chopped basil, and 2 teaspoons of oregano and 1/2 cup or parmesan. Add 1 can of roma tomato paste, and stir in:

Red velvet?

Red velvet?

Stir until well mixed and add the kale and mushrooms. Keep warm.

Your pasta should be ready by now, so kindly drain it.

Now, for the tomatoes. I pulled some small green tomatoes off of Bungalow Garden’s massive tomato plant and sliced them up. I mixed 1 minced clove of garlic, some olive oil and salt in a bowl and brushed the slices and grilled about 4 minutes on each side over high heat on a grill pan.

Toss the pasta in the sauce with the veggies and top with parmesan and tomatoes. Garnish with fresh parsley and eat it all up.

There is lots of room to play with the bĂ©chamel flavors, but there is no reason to be intimidated. It is few ingredients, just needs a little extra attention, but way less than a risotto. And, with all these flavors, you won’t miss meat.

Roll that beautiful mater footage.

Roll that beautiful mater footage.


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