Rich, velvety alfredo is perfect on any pasta, and we’re dressing things up with sautéed garlicky kale and mushrooms for a bit of color and a serving of veggies to boot. Makes 3 servings.
16 oz Organic Baia Pasta
spinners (or your favorite short pasta)
8 oz alfredo sauce
1 bunch lacinato kale, sliced into ribbons
8 oz crimini mushrooms, sliced thinly
2-3 cloves garlic, roughly chopped
ParmigianoYou probably have:
Salt & pepper
Fill a large pot with water and set it to boil. In a large saucepan, heat a glug of olive oil with a bit of salt and pepper. Sauté mushrooms and garlic until the mushrooms are browned and soft; then add ribboned kale and let cook for 2-3 minutes.
When the water comes to a boil, add pasta and cook according to package directions. While pasta cooks, pour alfredo sauce into the pan with mushrooms and kale and let it heat through, adding a splash of pasta water if the sauce seems too thick.
Once the pasta is al dente, strain it and add it to the pan of sauce and veggies. Toss together and serve generously topped with parmigiano.