Ingredients
- 500g spaghetti
- 4 tbsp butter, divided
- 3 cloves garlic, minced, divided
- Fresh mushrooms, sliced
- Kale, roughly chopped
- 2 tbsp flour
- 1 1/2 cups milk
- Salt and pepper to taste
- 3 tbsp olive oil
- 1/4 cup vegetable stock
- 1/4 cup fresh parsley, chopped
- Parmesan cheese
Method
Cook the pasta according to package directions. Set aside. Melt 2 tablespoons of butter over medium-high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and kale and sauté for 5-10 minutes, until mushrooms are golden brown and the kale has softened. Remove from pan and set aside. Add the remaining butter to the pan and melt again over medium-high heat. Add the garlic and saute for a minute until fragrant. Add the flour and stir for a minute. Slowly add the milk, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper. Toss the sauce, pasta, and mushrooms together. Add olive oil and stock as needed if the sauce gets too thick. Garnish with parsley and parmesan.
