Portobello mushrooms are simply button mushrooms or brown mushrooms that have been allowed to reach full maturity. In other words, a mushroom for you, whose maturity and wisdom is so apparent as to be self-evidence. (Why are you sticking your tongue out at us?) The fabulous fungi are mixed in with kale (also a very grown-up food) and sauced by a roasted red pepper cream that belies a certain sophistication in the palate. Sprinkle a little pecorino on top, and this is some decidedly age-of-majority, pays-their-own-taxes pasta here. (But still young at heart!)
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem kale and coarsely chop.
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Halve mushrooms, then cut into ¼" slices.
Halve French roll.
Cook the Vegetables
Place French roll on prepared baking sheet and drizzle with 2 tsp. olive oil. Top with half the garlic (reserve remaining for vegetables) and 1 tsp. pecorino on each (reserve remaining for sauce). Bake in hot oven until golden brown, 6-8 minutes.
While roll bakes, place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-4 minutes.
Add remaining garlic, kale, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until kale is wilted, 1-2 minutes.
Make the Sauce
Add light cream, reserved pasta water, and roasted red peppers to pan with vegetables. Bring to a boil, stirring constantly, until thick enough to coat the back of a spoon, 2-4 minutes.
Remove from burner.
Finish the Dish
Add pesto, remaining pecorino (reserve a pinch for garnish), cooked pasta, ¼ tsp. salt, and a pinch of pepper and toss to coat.
Plate dish as pictured on front of card, garnishing with reserved pecorino. Bon appétit!