Egg Tagliatelle with Mushrooms and Baby Kale ___

Egg Tagliatelle with Mushrooms and Baby Kale


For the Pasta:

  • 1 pound fresh egg Tagliatelle (or any dry pasta you prefer)
  • 10 ounces package of Baby Portobello Mushrooms sliced
  • 4 cups baby kale
  • 2 cloves garlic sliced
  • 0.5 cup grated Pecorino cheese
  • extra virgin olive oil to cover the bottom of the pan
  • salt & pepper to taste


Drop the pasta into salted boiling water and cook as directed until al dente. Fresh pasta will cook much faster so you can make the vegetables while the pasta is cooking. If you're using a dry pasta, allow for more time.

In a large saute pan add the olive oil and cook the garlic for about 30 seconds.

Add the slices mushrooms and saute about 2-3 minutes.

Add the baby kale and salt and pepper. Cook just until wilted.

Add the al dente pasta and saute for 1-2 minutes in the vegetables. If the pasta looks dry add about 1/2 cup of pasta cooking water.

Turn off the heat and add the cheese. Toss together and serve in warm bowls.