Spaghetti with Kale, Beef and Mushrooms

by katerina on May 15, 2012

To me, people who don’t find pasta comforting are like people who forget to eat – total mysteries. So even when I am trying to eat healthier I still enjoy regular big bowls of pasta.

Kale and Beef Pasta

In this particular spaghetti recipe I have upped the nutrition by substituting whole grains in the noodles, grass fed beef for regular, and Greek yogourt for cream, along with heaping amounts of kale and mushrooms. Did you know that grass fed beef has more omega-3’s, and less fat than grain fed? Just saying.

Print Recipe

Spaghetti with Kale, Beef and Mushrooms

(serves 4)

1 tablespoons olive oil
1/4 cup chopped onions
a dozen mushrooms, shiitake, brown or mixed, sliced
1lb ground beef
1 teaspoon chili flakes
8 cups chopped kale
400g spaghetti
1 cup Greek yogourt

Put a large pot of water on to boil.

Heat a large frying pan to medium-low heat. Add the olive oil and give the pan a swirl to coat. When the oil is hot add your chopped onion, and sweat it until it is soft. Add half of the mushrooms to the pan and toss. Turn up the heat to medium and saute the mushrooms and onions. If you find that the pan is getting dry, you can add more oil, wine, broth or water - depending on what kind of meal you are trying to make! When the first half of the mushrooms have browned and softened push them to the side and add the other half of the mushrooms and continue sauteeing. Once all cooked, transfer to a bowl and place the skillet back on the heat.

Add the ground beef to the pan along with a sprinkling of salt, a pinch freshly ground black pepper, vand the chili flakes. Cook until almost cooked through. Add the chopped kale and mushrooms back to the pan - if you can't fit all the kale at once, don't worry it will cook down and you can continue to add it. Reduce the heat to medium low and continue to cook the meat and greens until the kale is nicely wilted and the meat is cooked. Taste and add salt and pepper as necessary. If it starts to dry out add a few tablespoons of water at the same time.

Add a heaping tablespoon of salt to the boiling water and cook your spaghetti according to package directions. Before you drain, reserve a cup of the pasta water.

Drain the pasta and add back to the, now dry, pasta pot. Toss the pasta with the yogourt, slowly adding pasta water as necessary to get it into a sauce like consistency. Add the beef mixture and continue to toss until evenly incorporated, taste again and add salt and pepper as necessary. Serve topped with more chili flakes.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 650

{ 3 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/katerina/webapps/wp/wp-content/themes/thesis_185/lib/classes/comments.php on line 187