Sometimes, even I find myself staring at the fridge or in the middle of the supermarket with absolutely no clue what to cook for dinner. This spaghetti with kale, tomatoes and blue cheese is a result of that. Yes, even a foodblogger sometimes doesn’t know what to cook.
To my defense: it is the end of January (meaning: no money), I wanted something healthy-ish (because, well January again) and I was in desperate need of a bowl of hot comfort food. I’m so done with these dark winter days!
So I peeked into my fridge, mentally swiped through all my meal classics (what actually really looks like Tinder but then with meals… nahhh-right, right, right…) and then came up with this one. While cooking I added some other products and this meal suddenly turned out great!
This pasta sauce is in its basics very similar to the sauce in my classic pasta with sausages, which was also the inspiration for the courgetti with salmon. That’s the wonderfulness of Italian cuisine: by mixing a few ingredients, you can make new dishes over and over.
- 150g whole wheat spaghetti
- 1 large shallot union6 tomatoes
- 150g curly kale
- 200g mushrooms
- 2 tbsp slices black olives
- 75g blue cheese
- 2 tbsp olive oil with truffle
- 1 tbsp olive oil
- Salt & pepper
Cook the spaghetti according to instructions on pack.
Finely chop the shallot. Heat olive oil in a pan and glaze the union. Chop the mushrooms in small cubes or slices and add. Add 1 tbsp olive oil with truffle, keep stirring and cook for 4 minutes.
Chop the tomatoes in small cubes and add to the pan. Lower the heat and cook for 15 minutes.
After a while, add the olives and kale. If the sauce is too tick, add a little bit of water as well.
Serve the spaghetti with the sauce. Sprinkle with the rest of the truffle olive oil and crumbled blue cheese.