Every now and then, M doesn’t come home for dinner – normally because he’s working late. And on those days, I take a break from M’s friendly foods and treat myself to something I would normally eat but he doesn’t enjoy. So last weekend, on Saturday, I had a late lunch/early dinner and made a mushroom and kale pasta. It’s a great, easy and tasty meal to prepare and the only thing we shouldn’t eat regularly is the light cream – but hey, a girl can cheat! I’ve been eating a lot of kale recently and have been introducing it into pots of vegetables, five minutes before they’re ready, just to get it a little bit softer. It tastes great!
– Gluten free pasta,
– Fresh kale,
– Mushrooms,
– Light or soy cream.
(20-25 minutes)
In a pot, add water and bring to a boil. Add the pasta and let it cook until it’s al dente. Add a pinch of salt.
(15-20 minutes)
While you wait for the water to boil, wash the kale and the mushrooms and add them to a pan with a little bit of water. When the kale looks soft remove the pan from the stove. Wait for the pasta do cook, remove the excess water and add the vegetable mix to the pasta pot. Stir for 30 seconds and add a little bit of the light cream and water. Let it cook for about 5 minutes and bon appetite!
