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 Baia mohawks (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
You probably have:
Salt & pepper
Step 1: 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.
Step 2: 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.
Step 3: 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.
Contains: milk, wheat.