Recipes
Tuscan Kale & Mushroom Pasta
A single serving (one cup) of kale, contains more than a day's worth of vitamin A requirement, which is important for eye health and immune function. So get your kale on!!
Ingredient List
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1/2 onion
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garlic / herb butter (regular butter also works, just add your favourite dried herbs while the butter is melting in the pan)
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1 tsp minced garlic
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2 anchovies
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chili flakes (dash)
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king oyster mushrooms (or cremini / button)
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Tuscan Kale
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Pecorino
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1 tbsp source cream
Directions
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Fill a large pot of water and boil (for pasta noodles). When water is almost boiling, start your sauce in a separate pan.
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Melt 2 tbsp of garlic butter, when half is melted, add the onion and sauté until translucent, add garlic, cook stirring for 1 min, then add 2 finely chopped anchovies. Cook until very fragrant. Season with salt, pepper and a dash of chili flakes (more if you like (heat).
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Add in chopped mushrooms, cook until tender and slightly browned, add roughly chopped kale. Add in some olive oil, stir together letting the kale cook down until it becomes tender.
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Add one more tablespoon of garlic butter. When the butter is melted, mix in one tablespoon of sour cream and a few tablespoons of pasta water.
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At this point, your pasta should be almost ready. Drain your pasta, using tongs add the fettuccine to your pan and mix slowly coating all the noodles with the veggie mixture and sauce. Remove from heat.
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Add fresh grated pecorino cheese and toss.
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Serve and enjoy!!
