Spaghetti ai funghi with kale, sage & feta

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Spaghetti ai funghi with kale, sage & feta

Serves 2

Ingredients:

100g Brown mushrooms, roughly sliced
100g Button mushrooms, roughly sliced
80g Kale, de-stemmed & leaves sliced
3 Garlic cloves, finely sliced
½ Chilli, de-seeded & finely chopped
8f Sage leaves, roughly sliced
260g Spaghetti
100g Feta, cubed
30g Pecorino cheese, grated
Butter
Olive oil
Salt & pepper
Water

Method:

  1. Rinse herbs and leaves, and prep the ingredients as listed.
  2. Bring a pot of water to boil, with enough water to submerge the spaghetti. Add a grind of salt and a drizzle of olive oil. Don’t add your pasta just yet.
  3. Place a pan over a medium heat. Add a drizzle of olive oil and a knob of butter. When melted, add the sage and cook it until crispy, about 2-4 minutes. Shift it around the pan for even colouring. When ready, remove it from the pan and set it aside until serving. Return the pan over a low-medium heat, add a further drizzle of olive oil, a knob of butter, the garlic and chilli (to your heat preference). Sauté for 1-2 minutes, shifting the ingredients around the pan occasionally. 
  4. Boil spaghetti until al-dente (about 3-5 minutes). Drain and toss through some olive oil to prevent it from sticking together.
  5. Place the mushrooms and kale in your pan. Add additional olive oil and butter if required. Cook for 4-10 minutes until cooked. 
  6. When ready, stir through the drained pasta and heat through. Plate up the pasta, top it with the feta, crispy sage, and grated Pecorino.
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