Recipe courtesy of Chloe Coscarelli

Fettuccine Alfredo with Shiitake Mushrooms, Kale, and Sun-dried Tomatoes

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound fettuccine noodles

2 tablespoons olive oil

Sea salt and freshly ground black pepper

1 bunch kale, stems removed and chopped

6 ounces shiitake mushrooms, stemmed and thinly sliced

6 sun-dried tomatoes in oil, drained and chopped

Almond Alfredo Sauce, recipe follows

1/4 bunch freshly parsley, leaves picked and roughly chopped

Almond Alfredo Sauce:

1 cup raw almonds

4 cups water, plus 2 cups water

1 large yellow onion, roughly chopped

2 tablespoons olive oil

Sea salt and freshly ground black pepper

3 cloves garlic, minced

1 teaspoon mellow white miso paste

Directions

  1. Cook the fettuccine according to the package directions.
  2. In a large skillet, saute mushrooms in olive oil over medium-high heat. Season with salt and pepper and cook until they are soft and lightly browned.
  3. Blanch and shock the kale so that it stays bright green. To do this, add the chopped kale into a pot of boiling salted water and stir for 15 seconds. Immediately drain and plunge the kale into ice water. Let it chill, then drain again.
  4. Toss the fettuccine with the mushrooms, kale, sun-dried tomatoes, and Almond Alfredo Sauce. Garnish with chopped fresh parsley and serve hot.

Almond Alfredo Sauce:

  1. For Almond Alfredo Sauce: Heat about 4 cups water in a medium saucepot until boiling. Add the almonds to the boiling water and cook for 5 minutes. Drain the almonds, and with your fingers, peel the almonds and discard the skins.
  2. In a large skillet, saute the onions with oil, salt, and pepper until soft and translucent. Add the garlic and let cook a few more minutes. Remove from heat and set aside.
  3. Blend the skinless boiled almonds with 2 cups water until smooth, then strain through a colander lined with cheesecloth (a paper towel also works) set over a bowl or use a fine mesh sieve. Discard the solids. Return the almond milk to the blender and process with the onion mixture and miso. Season with salt and pepper, to taste. Before use, heat the sauce over a very low flame until hot.

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