This Fusilli with Cavolo Nero and Porcini Mushroom Pasta recipe is the perfect dish to feed a family in record time. So easy, in fact, that it can be ready on the table in as little as 15 minutes. It’s flavourful, filling and without a doubt, absolutely satisfying.
As you probably know, pasta can be a really comforting meal, especially in the winter time. Simply add some seasonal greens like this Cavolo Nero, some mild pancetta and porcini mushrooms and you have a super tasty weeknight dish. More importantly, this recipe will be ready in no time.
Mmmm mmm mmmm
If you’re a fan of Italy’s simplicity and elegance with food, you are going to love this super-simple recipe for sure ♡. It uses only a handful of ingredients and rich Italian flavours such as pancetta and porcini mushrooms, garlic, onion and cavolo nero and, Shazam! Above all, this dish easily comes together with the help of a few simple steps.
This recipe is easily adaptable so feel free to choose collard greens or spinach should Cavolo Nero be difficult to find. You can also choose a different pasta if you have a personal favourite. For instance, orecchiette also work well with this recipe. Choose your favourite. However, I do think that this recipe works best with short pasta!
Honestly, this recipe is everything I love for a simple weeknight dish. Oh and if you’re really short of time, simply purchase ready prepared, washed, chopped and prepped ingredients. Overall, it can save you heaps of time!!
Fusilli with Cavolo Nero and Porcini Mushrooms
Here is what you’ll need:
- Dried Fusilli Pasta: or a short pasta of your choice.
- Dried Porcini: You’ll need to rehydrate the porcini in boiling water for 5 minutes.
- Mild Pancetta: Bacon can also work
- Brown Onion: Too easy.
- Garlic: Fresh for truely rich, intense flavour.
- Dry White Wine: Your favourite of course!
- Cavolo Nero: A guide is approx. 3 leaves per person
- Olive Oil: That goes without saying. After-all this is an Italian dish ☺
- Parmesan: To serve
Simple Fusilli Pasta that is made in 15 minutes and feeds the whole family on a budget.
- 400g dried fusilli
- 1 bunch cavolo nero, stalks removed chopped - approx. 3 stalks per person
- 30g dried porcini
- 3 tbsp olive oil
- 175g mild pancetta diced
- 1/2 onion finely chopped
- 2 cloves garlic thinly sliced
- 100ml dry white wine
- parmesan cheese grated
Firstly, cook pasta in a large saucepan of salted boiling water until al dente (10-12 minutes) while you start on the other ingredients.
Then, place porcini in a small bowl of approx.150ml boiling water and set aside. This hot water will rehydrate the mushrooms.
In a large saucepan, heat olive oil over medium-high heat.
Add pancetta and fry until browned (3-5 minutes).
Once browned, add the onion and garlic. Sauté until tender (3-5 minutes).
Finally, add wine and cavolo nero and cook for approx. 3 minutes or until the wine is reduced and the cavolo nero has wilted.
Once your pasta is cooked, add this to the cavolo nero and season to taste.
In the final step, drain porcini, reserving a little water, chop them and add these to the pan.
With the reserved porcini water, add a few splashes to the pasta to loosen it. Gently combine and serve hot with a drizzle of olive oil and some grated parmesan.
And that is it my friends – too easy!!
If you make this recipe, I’d love to see it, so be sure to snap a photo and hashtag it #SUNDAYCALM.