200g penne pasta
1 Tbsp butter
½ red onion, cut finely
2 cloves garlic, finely chopped
½ glass white wine
3 Tbsp parmesan powder
1 Tbsp mild mustard
4 sundried tomatoes, chopped
1 bunch fresh small kale leaves
Salt and pepper
Cook pasta and steam small kale leaves over the top of the pot at the same time.
Once the pasta is cooked drain and set to one side. Sauté onion and garlic in butter and cook until soft. Add in sliced sundried tomatoes and mustard and reduce down =with the wine.
Once the wine has almost evaporated add in the cream. It should be a fabulous reddish, yellow colour.
Now add in the parmesan powder and reduce a little more. Then add the pasta back in, followed by the steamed kale leaves. Mix together and serve in bowls topped with kale microgreens.
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