Creamy Avocado Kale Pasta

PENNE WITH AVOCADO, KALE, ARUGULA AND CHICKEN

It was late, we were hungry, there were a bunch of odds and ends in the refrigerator and we didn’t have the patience for a complicated meal. But, as they say, necessity is the mother of invention and this actually turned out to be such a yummy meal!! It’s a healthy twist on pasta, with a creamy avocado kale sauce and a topping of arugula to add some superfood nutrients and peppery perfection. For protein we added chicken which made it very filling but you could easily leave it out, keep it light, and serve this as a first course. We’re also looking forward to trying this with some grilled shrimp! When serving we adding freshly grated parmesan and a good squeeze of lemon!

INGREDIENTS

• 1 lb. penne pasta

• ½ bunch of kale finely diced

• ½ bunch of arugula

• Breast of chicken (already grilled or poached) cut into cubes

• 1 avocado cubed

• The juice of half a lemon

• Red pepper flakes

• ½ Jalapeno pepper thinly diced

• Parmesan Cheese

INSTRUCTIONS

1. Bring a saucepan of water to a roiling boil. Add enough salt to the boiling water so that it takes like ocean water.

2. Add the penne pasta and cook for three minutes less than the instructions. Note that you will be saving the pasta water for the sauce when you strain it.

3. Once ready, remove from the water, strain (reserving water) and put the pasta a bowl that’s lightly tossed with olive oil to prevent the pasta from sticking.

4. Add about 2 cups of pasta water back in the saucepan. Add the avocado and mash it with a potato masher. Next add the diced kale and jalapeno pepper. Bring to a simmer and allow to thicken a bit, adding more water as needed for desired consistency. Note: We always like to start with less water than we think we need. Remember: you can always ADD water.

5. Add the pasta back into the water once you have a nice thickness. You can also now add the chicken and red pepper flakes and cook for two more minutes. Remove from the heat and toss the pasta with the lemon juice. Taste and adjust with salt and pepper as needed!

6. To serve place the pasta in a bowl, grate some parmesan cheese on the top and finish with a topping of arugula.

While carb heavy, this adorable VEGAN pasta dish contains one of our favorite facefoods, butternut squash which is a superfood rich in vitamins and minerals we need for glowing skin! Notably, it’s rich in skin loving nutrients like vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. This meal can be either vegetarian or vegan depending on what you use as ingredients - it’s up to you!

Honestly, this is is the type of recipe that is so simple but somehow tastes as though your Italian uncle has been slaving away for days to make you a century old family recipe. That’s how good it is. There aren’t many ingredients and it’s so simple - it just take time and attention. We can’t explain how decadent and flavourful and absurdly mouthwatering this turned out and you just have to make it!!!

Sometimes you have a few extra minutes on your hands and some frozen meat you want to use and if that’s the case, these are some super simple (and super delicious) meatballs you can throw together in two minutes. Freeze them and save them for a night when you’re making pasta.