Cherokee Tribal Food Distribution Program

Mushroom and Kale Fettuccini

Mushroom and Kale Fettuccini

Course Dinner
Servings 4


  • 8 oz fettuccini
  • 3 tbsp butter divided
  • 3 cloves garlic minced, divided
  • 8 oz fresh mushrooms sliced
  • 3 cups kale roughly chopped
  • 2 tbsp flour
  • 1 tsp herbs de Provence or Italian seasoning
  • 1 ½ cups milk or cream
  • salt
  • pepper
  • 3 tbsp olive oil
  • ¼ cup stock mushroom or chicken
  • cup white cooking wine optional
  • Parmesan crumbs to serve


  • Cook the pasta according to package directions. Set aside.
  • Melt 2 tbsp butter on med-high. Add one clove garlic and sauté for a minute until fragrant.
  • Add mushrooms and kale and sauté until mushrooms are golden brown and the kale has softened. Remove from pan and set aside.
  • Add the remaining butter to the pan and melt over med-high. Add the garlic and sauté for a minute until fragrant. Add the floulr and herb blend. Stir for a minute to brown the flour.
  • Slowly add the milk, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  • Toss the sauce, pasta, and mushrooms together. Add olive oil and stock as needed if the sauce gets too thick. Garnish with chopped parsley and parmesan crumbs.
  • Serve immediately.


Amount per serving
calories 562
total fat 27g 35%
saturated fat 11.2g 56%
cholesterol 52mg 17%
sodium 375mg 16%
total carbohydrates 59g 21%
dietary fiber 2.5g 9%
total sugars 7.2g
protein 23.3g
vitamin D 211mcg 1053%
calcium 373mg 29%
iron 4mg 21%
potassium 646mg 14%
Keyword broth, kale, milk, pasta, stock

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