Kale, mushroom and feta pasta with sundried tomatoes
28 October 2017
Ingredients
- fettucine, 250 g (or any pasta)
- olive oil, 2 tbsp
- red onion, 1 small (wedges)
- mushrooms, 200 g
- garlic, 1 tbsp (minced)
- kale, 1/2 bunch
- parmesan, 1/4 cup (or more to taste)
- lemon juice, 1/4 cup (or to taste)
- cannelini beans, 1 can (drained and rinsed)
- semidried tomatoes, handful (sliced thin)
- feta, 100-200 g
Instructions
- Bring a pot of water to the boil and cook pasta until al dente. When done, rinse with cold water briefly.
- Heat olive oil on medium-high heat and add red onion. Stir for a couple of minutes then add mushrooms and garlic. Keep cooking until onion is translucent and mushrooms are tender.
- While onion and mushrooms are cooking, strip leaves from kale stems and tear as you add them to a colander. Rinse and shake away excess moisture. (No need to actually dry them.)
- Add kale to the pan and cover to steam for 3-5 minutes. The residual moisture should stop the other vegies from sticking to the pan.
- Meanwhile, mix pasta with parmesan cheese and lemon juice. Chop semidried tomatoes if you haven't already.
- Add cannelini beans to vegies in pan, stir well, and continue to cook for another 1–2 minutes until heated through. Season to taste.
- Serve pasta mixture topped with vege mixture, sundried tomatoes, and crumbled feta (or if you're not fussed with presentation just combine the lot).
- Enjoy!