Also, I did still pass on the vegan version to our friend, which uses cauliflower and cashews instead of butter and cream to make the sauce. He, unfortunately, has some concerning (hereditary) blood pressure levels that cannot be easily controlled by medication. This drastic change in diet has not been an easy transition for his family. So, if you have any other tasty vegan recipes I can share with them, I’d love it if you could please leave a link in the comments. Thanks!
My New Favorite Noodles
Not at all sponsored, but I’m absolutely loving this new (to me) egg pasta and had to share. The texture might be just as good as homemade pasta (okay well, almost), which says A LOT! I may never buy the regular store-brand box again after trying this one from Whole Foods recently. Also, I just noticed you could order it from Amazon. Let’s keep these people in business—it’s good stuff!
Kale and Tomato Alfredo
- 1/2 cup whole-wheat breadcrumbs toasted, panko-style recommended
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon zest
- 8 ounces whole-wheat fettuccine noodles or other noodles of your choice
- 4 cups dino (flat) kale lightly packed thinly-sliced, or can sub baby kale
- 2 tablespoons butter
- 1 cup heavy cream
- 2/3 cup freshly grated parmesan cheese plus extra for garnish
- 1/2 pint cherry tomatoes sliced in half
- salt and pepper to taste
- Put a large pot of water over high heat to boil.
- Toss together the breadcrumbs, parsley, and lemon zest in a small bowl and set aside.
- Boil the noodles according to package directions and when there is 1 minute left add the kale to the water to cook. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in about 2/3 of the cream until well combined with the butter and the sauce begins to thicken. Stir in the cooked noodles and kale, the rest of the cream, and the parmesan cheese.
- Continue to stir until the sauce thickens to the consistency of Alfredo sauce, season with salt and pepper, and transfer to a serving platter. Top with the breadcrumb mixture, sliced cherry tomatoes, and extra parmesan, and serve.
- The recommended Grand'Mere pasta contains eggs, so please note this if you are allergic.
- Adapted from Eating Well Magazine.
- We recommend organic ingredients when feasible.