Cavatelli Pasta with Mushrooms, Kale & Soft Boiled Eggs
Cavatelli pasta is a fun and hearty choice for any meal. Its small, shell-like shape holds sauces beautifully. Today, we’re pairing it with earthy mushrooms and vibrant kale. This combo is not just tasty—it’s packed with nutrients, too.
Mushrooms bring a rich, savory flavor, while kale adds a fresh, slightly bitter punch. Together, they create a perfect balance. To finish, we top the dish with soft-boiled eggs. The runny yolk adds a creamy, luscious texture that ties everything together.
This recipe is easy to follow, even if you’re new to cooking. You’ll learn how to cook cavatelli just right, sauté mushrooms and kale for maximum flavor, and get your soft-boiled eggs perfectly runny every time. Plus, this meal comes together quickly—ideal for weeknight dinners or when you want something comforting but not complicated.
Whether you serve it for lunch or dinner, this dish feels special. It’s a great way to enjoy simple ingredients in a delicious, elegant way. Ready to cook? Let’s dive into the recipe and bring this comforting, tasty meal to your table!
Cavatelli Pasta with Mushrooms – Kale – Soft Boiled Eggs
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.
Side Dishes That Pair Well With This Dash
| Side Dish | Description | Why It Works |
|---|---|---|
| Garlic Bread | Crunchy, buttery bread toasted with garlic and herbs. | Its crispy texture and bold flavor complement the softness of cavatelli and the richness of the eggs. |
| Simple Mixed Green Salad | A fresh salad with mixed greens, lemon vinaigrette, and shaved Parmesan. | The light acidity and crunch balance the earthy mushrooms and hearty kale in the pasta. |
| Roasted Cherry Tomatoes | Sweet cherry tomatoes roasted with olive oil, garlic, and herbs. | The natural sweetness and juiciness brighten the dish and add a juicy contrast. |
| Sauteed Asparagus | Asparagus lightly sautéed with olive oil and a squeeze of lemon. | The tender crispness and citrus notes refresh the palate alongside the rich pasta. |
| Parmesan Polenta | Creamy polenta enriched with Parmesan cheese. | Its smooth, cheesy texture complements the firm pasta and earthy greens perfectly. |
Cavatelli Pasta (kava’tell-e)
A type of pasta coming from the Italian word for “little hollows” that looks like miniature hot dog buns. Cavatelli is not always easy to find especially if you don’t have an Italian specialty food market near by.
You can try your hand and make it at home. I found this great recipe and short clip on the Wall Street Journal website showing you the technique for making it yourself. Basic pasta dough that gets rolled into thin tubes that are cut into lengths the size of your thumbnail.
These pieces are smushed with your thumb in such a way they form miniature hot dog rolls. The clip shows you exactly how it is done. If you can’t find cavatelli, substitute orecchiette or penne.
Lacinato Kale
Lacinato kale, also called dinosaur kale or Tuscan kale, stands out with its dark green, bumpy leaves. It originated in Italy, where it has been a staple for centuries.
This kale variety offers a slightly sweeter, more delicate flavor than curly kale. It’s less bitter and has a subtle earthiness, making it a favorite for soups, sautés, and salads.
When cooked, Lacinato kale softens but still retains some texture. You can use it raw, but massaging the leaves helps make them tender and easier to eat.
If you can’t find Lacinato kale, you can substitute it with other kale types like curly kale or red Russian kale. Swiss chard and collard greens also work well as alternatives.
Just keep in mind, these substitutes might have a stronger flavor or tougher texture, so adjust cooking times accordingly. Lacinato kale’s unique taste and versatility make it a wonderful green to explore in your kitchen.
