You can really bring this dish to life with a little bit of chili and lemon zest. You could try adding another vegetable to the sauce if you don’t have, or like, mushrooms.
SERVES 4
A large quantity of any kind of kale. It should be roughly chopped. (Cavolo nero works well too).
Finely chop 1 large white or shallot onion
Six cloves garlic, 4 minced or finely chopped and 2 thinly diced
3 tbsp olive oil
2 tablespoons nutritional yeast
2 tbsp dijon mustard
4 Tbsp white wines
1 tsp dried chilli flakes
One lemon juiced with a little bit of zest
Salt and pepper
Approx. 340g dry pasta
200g of mushrooms thinly sliced
- Bring the salted water to a boil. Cook the chopped kale for about 5-7 minutes until it is wilted. It can be steamed or sautéed. Drain the cooked food and then blanch briefly in cold water to end the cooking process.
- Blend the chopped shallots or onions with the chopped kale in a blender. Add 2 tablespoons olive oil to the bowl. Add salt and pepper to taste and mix until you get a smooth, but not too thick sauce. To loosen the sauce, you can use water or more oil. You can season to your taste with more nutritional yeast, and then put the remaining ingredients on the side.
- Boil a large pan of salted boiling water and then add the pasta. Cook until al dente, about 10-12 minutes. Drain the water and return it to the pot.
- In a small saucepan, heat about one tablespoon olive oil while the pasta is heating. Once hot, add the sliced cloves of garlic and sauté until golden and fragrant. Stir frequently to avoid them from burning.
- Stir in your chopped mushrooms and cook until tender. If the pan is not quite dry, you can drizzle some olive oil on it. Season the dish with salt and pepper. You will see the mushrooms sweating and turning brown very fast. Add the kale mixture to the pot and stir frequently. Stir until heated through.
- Mix the sauce in a large pot with the pasta. Stir well. This can be done on a low heat, if the pasta has not cooled enough. Add salt, pepper and chili flakes to your liking. Mix well and serve.