Maitake Mushroom Papillon

Maitake Mushroom Papillon

• 1 large bunch of curly kale, stemmed and torn
• 3 tbsp extra virgin olive oil
• 2 tbsp nutritional yeast
• Coarse salt and freshly ground pepper
• 1 lb organic papillon pasta
• 12 ounces maitake mushrooms, roughly torn
• 1/4 cup chopped hazelnuts
• 2 minced garlic cloves
• 2 tbsp fresh thyme leaves
• 2 tbsp chopped fresh sage
• Pinch of crushed red pepper
• 3/4 cup vegetable broth
• 1/2 cup oat milk

Preheat the oven to 400°F. On a rimmed baking sheet, massage the kale with one tbsp of the olive oil until slightly softened, about 1 minute. Sprinkle the nutritional yeast over the kale and season with salt. Bake, tossing halfway through, until the kale is

crispy, 15 to 20 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until at dente according to the package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta. Heat an additional tablespoon olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the remaining oil and hazelnuts.  Season with salt and pepper. Cook, stirring, until the hazelnuts become fragrant, about 2-3 minutes. Add the garlic, thyme, sage, and a pinch each of salt, pepper, and red pepper flakes. Cook, stirring, until fragrant, 1 to 2 minutes. Pour the broth and oat milk into the skillet. Cook, scraping up the browned bits from the bottom of the pan with a wooden spoon, until the  has reduced slightly, 2 to 3 minutes. Add the drained pasta and toss until coated and the sauce is creamy, adding the reserved pasta cooking water, 1 tablespoon at a time, as needed to thin the sauce. Remove the skillet from the heat and season with salt and pepper to taste. Add the crispy kale and toss to combine. Serve the pasta immediately, topped with more thyme.