Mushroom & Kale Protein Pasta
Lentil pasta boosts the protein, fiber and reduces the total carbohydrates, the sautéed vegetables pack in nutrients and flavor, and the quick cheese sauce seals the deal with creamy goodness. Quick, comforting, and nutritious as always.
Ingredients
- 8 oz. Lentil Pasta Simple Truth Red Lentil & Quinoa Fusili Pasta
- 4 "Big Ole Handfuls" Kale, Stems Removed
- 2, 8 oz. Containers Sliced Mushrooms
- 2 Tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 C Butter
- 1/4 C Flour All-purpose
- 1 tsp Minced Garlic
- 1 tsp Dried Basil
- 1/2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 1.5 C Milk I used 2%
- 8 oz. Shredded Mozzarella Cheese Sargento
- 1 Lemon
Instructions
- In a saucepan, cook pasta according to package directions.
- In a skillet over medium heat, add kale leaves and mushrooms with olive oil and 1/2 tsp kosher salt. Saute for about 15 minutes.
- After pasta is cooked, drain in colander and set aside. In the saucepan, melt 1/4 C butter with minced garlic. Add 1/4 C flour and whisk to thicken. Stir in milk until thickened. Stir in shredded cheese until melted. Add salt, pepper, and dried basil.
- Either mix it all in the skillet or add it all to a large bowl (preferably with a lid for easy clean up!). Stir it all up and serve with freshly squeezed lemon and a shake of black pepper.
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