Kale, mushroom and feta pasta with sundried tomatoes

Bring a pot of water to the boil and cook pasta until al dente. When done, rinse with cold water briefly.
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.)
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.
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!