Meatless Monday Recipe – Spinach Fettucini with Golden Chantrelles and Lacinato Kale

25 Jun

Lacinato kale has a sweeter taste than its curly cousin.  Paring this mild kale with chantrelle mushrooms creates a dish that is as visually appealing as it is tasty.

1 x 12oz package fresh spinach fettucini
3 tsp extra virgin olive oil
1 bunch lacinato kale (use red kale if you cannot find lacinato)
cut crosswise into 1-inch strips
1lb golden chantrelle mushrooms, brushed thoroughly to remove
and dirt and cut into large bite-size pieces
1 clove garlic, minced
1 tsp shallot, minced
1 tsp fresh thyme, minced
sea salt & pepper to taste

Cook fettucini according to package directions.  Drain, reserving ¼ cup cooking water, set aside.

In the meantime, in a very large skillet, heat 1tsp olive oil on medium high.  Add kale and cook until wilted, about 2 minutes.  Transfer kale to a bowl and return skillet to heat.  Add remaining 2 tsp of olive oil to skillet and add mushrooms in a single layer.  Let cook without moving for several minutes to brown on bottom.  Once mushrooms are browned, stir in garlic, shallot and thyme, and continue cooking mushrooms until soft and cooked through, about 2 more minutes.

Add cooked pasta and kale to skillet.  Season with salt & pepper and toss to combine.  Stir in reserved pasta cooking water a little at a time until sauce reaches desired consistency.  Serve.

If you have access to truffle-infused olive oil, add a few drops on top of each serving.

Source:  The Eat Clean Diet Vegetarian Cookbook

Have a fit and fabulous day!



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