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Cavatelli Pasta with Mushrooms – Kale – Soft Boiled Eggs

A Blue Apron Keeper
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings

Ingredients

  • 4 eggs
  • 4 tablespoons olive oil
  • 16 ounces fresh mixed mushrooms try cremini, trumpet, oyster, hen of the woods
  • 8 tablespoons butter 1 stick of butter
  • 16 ounces cavatelli pasta
  • 1 bunch kale washed and dried
  • 1 bunch thyme
  • Salt & pepper to taste
  • 2/3 cup Pecorino Cheese freshly grated

Instructions

  • Prep the Ingredients
  • Heat up a large pot of water with a couple of teaspoons of salt added to cook the pasta in. Also heat up a saucepan big enough to hold 4 eggs with lightly salted water.
  • While the water is heating up in each pan, chop the mushrooms into bite-sized pieces.
  • Trim the the kale by removing the center stems and thinly slicing the leaves.
  • Now for the fun job….pluck the leaves from the stems of the bunch of thyme. Toss the stems.

Soft Boil the Eggs

  • When the saucepan of water comes to a boil, gently add themes with a slotted spoon to the water.
    The recipe says to cook for 6 minutes which I did but found the eggs to be a little overcooked. I would suggest trying 5½ minutes and see how you do.
  • When the eggs are done, drain the pan and quickly since under cold water for 1 minute. This helps stop the cooking process and gets them cool enough to handle so you can peel them.
  • When all peeled, transfer the eggs to a bowl and keep warm. Be very careful not to break the eggs.

Mushrooms and Brown Butter

  • Heat a large fry pan over medium heat until hot. Add the oil and when hot, add the mushrooms. Sauté the mushrooms for 8 - 10 minutes until they release their water, soften and start to brown.
  • Add the butter and cook for 30 seconds to 1 minute until the butter foams and subsides. Keep cooking the mushrooms in the butter, swirling the pan now and again to keep the butter from burning.
  • Continue cooking for 3 - 4 minutes until the butter turns a deep golden brown and has a nutty fragrance.
    BE CAREFUL not to burn the butter. It can happen quickly so keep everything moving.

Cook the Cavatelli

  • While the mushrooms are cooking, add the pasta to the large pot of boiling water. Give it a stir to keep it from sticking. Cook for 14 minutes or just before al dente.
    Normally I would recommend cooking the pasta to al dente, firm to the tooth, but since you are will be finishing the pasta with the mushrooms, you need the pasta a little firmer.
  • Note - if you are using fresh cavatelli, the cooking times change. Fresh pasta takes much less time to cook than dried.
  • When the pasta is ready, remove 1 cup of the pasta water and reserve. You will use this water to help make the pasta sauce. Drain the pasta and reserve.

Finish the Dish

  • Back to the pan with the mushrooms and browned butter, add the kale and fresh thyme and season with salt and pepper.
    Give the ingredients a stir and continue cooking for 4 - 5 minutes until the kale wilts.
  • Add the pasta along with half the reserved pasta water, stir, taste and season with salt and pepper.
  • Continue cooking and stirring for a few minutes until all the pasta is coated with sauce. If the sauce appears to be dry, add some more of the reserved pasta water.
    Taste again and adjust seasoning.
  • Remove the pan from heat and get ready to plate.

Plate the Cavatelli with Mushrooms

  • Dish pasta and sauce between 4 plates or bowls. If you have extra, save it for seconds or one of the kid’s school lunches.
  • Carefully place the soft boiled eggs on each plate and finish with some grated cheese on top.