Sometimes you just need a big bowl of creamy, cheese-covered pasta. So I threw some kale in it to soak the bad things up. That’s how it works, right?

Ingredients

• 3 tablespoons of butter
• 3 tablespoons of minced garlic
• 16 ounces of sliced mushrooms
• 2 teaspoons each of
  • chopped basil
  • oregano
  • parsley
  • thyme
• 2 handfuls of kale, chopped
• 4 ounces of fresh goat cheese, crumbled
• 2 servings of gluten free spaghetti noodles
• Salt and pepper to taste
• Fresh lemon for garnish
• Drizzle of truffle oil (optional, but delicious!)

Instructions

• Cook the noodles according to instructions on the packaging.
• In a large frying pan, over medium heat, melt the butter and saute the garlic and mushrooms until the mushrooms soften and brown.
• Stir in the chopped kale and herbs.
• Mix the mushroom garlic butter sauce with the noodles and stir in the crumbled goat cheese until it melts.
• If the cheese is too thick, stir in about 2-4 tablespoons of hot water (I recommend saving a bit of the boiling water from the noodles just in case) until it’s more of an alfredo sauce consistency.
• Add salt and pepper to taste.
• Squeeze a bit of fresh lemon juice over the whole thing, drizzle some truffle oil, and eat up!