1 box – 12 oz. gluten free, organic Jovial mafalda noodles. These look like tiny lasagna noodles. (Or whatever your preference is)
1 – 16oz box of organic Mycopia Chef’s sampler mushrooms. This box is a medley of alba clamshell, brown clamshell, Mai take frondoss, trumpet royal, oyster, velvet pioppini. (Costco) Whole Foods sells a few variety of a few of these mushrooms. Use what you like.
2 – Organic Plum Tomatoes
4 tbs. Organic vegan gee. (Nutiva. Thrive Market, Amazon and Whole Foods)
1 clove organic crushed garlic
1 tsp organic dried thyme
Salt to taste (like 1/2 tsp.)
Kale Pesto Sauce. (Recipe Below)
Cut the stems off of the mushrooms. Cut the large Trumpet mushrooms at least in half.
In a large skillet melt the 4tbs of vegan ghee. Add the mushrooms to the ghee, the thyme, salt, garlic , and sauté on very low. Cook them slow, releasing and cooking any water out so they will brown.
Meanwhile start a salted pot of water to boil and cook the noodles according to instructions.
When done drain the noddles in the colander. Return the noodles to the pot so you can add the pesto and mix. I added 8 heaping tablespoons of the Kale Pesto. Mix well. Put in a serving dish and add the sautéed mushrooms.
Spray oil the tomatoes. Toss them in a skillet with salt, a little garlic powder and red pepper flakes to taste. Just heat them up then add to the pasta dish
KALE PESTO
(lasts 1 week in refrigerator or 2-3 months in the freezer)
4 cups of fresh, organic kale, stems out, torn in pieces.
1 tbs Organic lemon juice
1/2 tsp sea salt
2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out.
In a blender you will add:
1/2 cup nutritional yeast
1/2 cup organic Olive oil
1/2 cup Organic raw walnuts
1/4 cup Organic raw pumpkin seeds.
1 head organic roasted garlic (recipe below)
1 cup organic basil leaves
*It is important to salt the kale and work it with your hands to get the bitterness out.
Put all the ingredients in a blender and blend it up. Use it as you would any pesto.
ROASTED GARLIC
Roast as many bulbs as you wish. Just 1 is used in this recipe.
Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top. Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes.
