creamy garlic and purple kale spelt egg noodle pasta

I know when I need a hearty stick to your rib comfort food, I always turn to pasta, which is tricky in my house as the whitey noodles just don’t fly around here. When we eat pasta we stick to brown rice, buckwheat or corn verities, so when I saw organic spelt egg noodles from a local deli, I was well on my way to a creamy pasta diner.

To make this garlic béchamel sauce start by melting:

2 tbsp butter in a small pot along with

2 tbsp whole spelt flour

4 cloves of finely minced garlic

cook down and bubble and brown for about 4 minutes

add 2 cups whole farm fresh milk

2 tbsp grainy mustard

a pinch of nutmeg

a pinch of paprika

a pinch of garlic granules

S+P

Cook pasta to serve 4

In a small separate pan quickly sear off

6 large leafs f purple kale ribboned to about 1/2 “ strips,

with a drizzle of both olive oil and lemon juice,

finish with S+P and remove from heat after no more than 2 minutes.

Once your pasta is cooked and strained, combine kale and garlic sauce and finish with fresh chopped basil.

Curl up with a good book and enjoy this warming rich entre.

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