Fusilli with mushrooms and kale. 11/30/22

Fusilli in a spicy tomato sauce with onion, poblano chile, mushrooms, and kale

I really, really enjoy our pasta Wednesdays and this was a particularly delicious one. I had a little of the red sauce that I made last week leftover so I added a can of Rotel to it to spice it up. A chopped up poblano pepper that I sautéed with mushrooms and onions helped along with the spicy-ness. After the sauce cooked for a bit and right before I added the cooked pasta, I threw in a couple of handfuls of chopped kale.

I topped my bowl with a sprinkle of Parmesan cheese (omit in a vegan preparation) and a drizzle of olive oil. It really was a perfect bowl of pasta!

This entry was posted in American, Easy, Italian, leftovers, Methods, Pasta, Vegan, Vegetables, Vegetarian, Weeknight dinners and tagged . Bookmark the permalink.

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