Deceptively Creamy Mushroom and Kale Fusilli

Ah, Sunday.

There isn’t a better day suited to comfort food.

Ah, the first Sunday in May.

There isn’t a worse time to be thinking about comfort food.

I really should be thinking about the rising temperatures and how I’m going to squeeze myself into a bathing suit come beach season.

So this past Sunday, I decided to compromise and make something that felt comforting but without using any heavy ingredients.

Creamy Mushroom and Kale Fusilli
serves 2

4 oz uncooked brown rice fusilli (or pasta of choice)
1 cup sliced cremini mushrooms
2 cups kale, stems removed and roughly chopped or torn
1/2 T butter
salt+pepper to taste
1/2 cup chicken (or vegetable) broth
2 T low fat milk
1 t cornstarch+1 t water
1/2 oz crumbled feta cheese
1/4-1/2 t red pepper flakes

1. Cook pasta according to package directions.
2. Heat butter in a skillet over medium-low heat.
3. Add mushrooms and saute for about 10 minutes. Do not salt at this point in the cooking process (the mushrooms will develop better color without the salt).
4. Add kale to the skillet, season with salt and pepper. Cook for an additional 3-4 minutes.
5. Pour broth and milk into the skillet and bring to a gentle bubble, then reduce heat to low.
6. Combine cornstarch and water in a small bowl and stir until cornstarch is dissolved. Add to the veggie skillet and stir.  Allow sauce to thicken until it easily coats the back of a wooden spoon.
7. Add feta to the sauce and stir to allow the cheese to partially melt.
8. Drain pasta and add to the sauce, season with red pepper flakes and toss to combine well.

With brussels sprouts on the side. Obviously. Because we all know that those little cabbages are strangely comfort food to me, too.

My 12 year old self just shuddered.

I calculated the stats on this stuff and a serving only comes to about 330 calories and 10 grams of fat.  That’s a heckuva lot better than a creamy pasta you’d order at any restaurant.

And look how creamy!

Let’s just not talk about the whole “using cornstarch is cheating” thing. Because sometimes a girl’s gotta eat a cream sauce without actual cream. And this is America.

11 thoughts on “Deceptively Creamy Mushroom and Kale Fusilli

    • YES. I saw them there last night! I predict that shaved brussels sprout salads are going to see a pump in popularity pretty soon.

  1. Comfort food without a truckload of fat? Um, yes please. I need to eat this straight for a week to combat my two weeks of eating spicy mayo with, you know, everything. Yes, I blame you.

    P.S. – I’d like to point out there are no onions in this recipe. That is all.

    • No, there are not, you are correct. I’m totally posting an onion heavy recipe soon just to torture you.

  2. 1. That comfort food looks amazing- no matter how hot it is.
    2. Was stuck in O’Hare on Sunday (the first Sunday of May) and went to bar. Same bar I go to everytime (terminal G) and they GOT RID OF OLD STYLE! AND LEINIE’S! All I could think of is “What would Megan say (aside from crying like I was)?” I ordered a Sam Adams. Boo. Don’t get me wrong- I love Sam, but in Chicago? This homegirl wants her Old Style.

  3. How does May always roll around without me successfully losing a single pound? I need to employ more deceptively comforting meals if I’m going to have any hope of squeezing myself into a bathing suit anytime soon. Looks great!

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