Recipes

MUSHROOM AND KALE FETTUCINE ALFREDO

Ingredients

3 – 4 cups fresh sliced mushrooms

(could be a mix of mushrooms)

2 cups chopped kale

3 oz butter or margarine

3 cloves garlic, finely chopped

1 tbsp dried sage

3 cups heavy cream or half and half

2 – 2½ cups grated parmesan cheese

Salt and pepper to taste

1 tsp pepper sauce

1 pack fettuccine, cooked and drained

Melt the butter in a large pot over medium heat. Add the mushrooms and let cook just until softened. Add the sage, garlic and a little salt and pepper. Add the kale and let cook just until the kale has wilted a little.
Add the cream and mix well. Add the parmesan cheese and stir into the sauce. Mix well until the cheese melts into the sauce. Continue to stir intermittently until the sauce thickens. Taste and adjust seasoning. You may need to add a little more cream if the sauce gets too thick or a little more cheese.
Add the fettucine and mix well ensuring the pasta is well incorporated into the sauce and let the mixture heat through. Serve immediately.

You can make the sauce and refrigerate until ready to add the pasta and serve. Just reheat gently stirring intermittently and then add the pasta.