Kitchen Tools:

  • Large pot
  • Colander
  • Grater
  • Large pan

Recipe by: Sarah Huggins, kiwiandbean.com
Serves: 2
Prep Time: Quick & Easy

Ingredients

200g brown rice spaghetti

To taste salt & pepper

1 onions, yellow

2 cloves garlic

3 cups kale, green

¼ cup parmesan cheese (l'ancetre)

1 tbsp. biodynamic extra virgin olive oil

1½ tsp. italian spice mix (thyme, italian seasoning, onion powder, paprika)

10-12 oz. tomato & herbs pork sausage

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Boil the Noodles

  • Bring a large pot filled with water to boil.
  • Add a generous pinch of salt and the spaghetti. Cook the spaghetti until tender-firm (al dente), about 8-10 minutes.
  • Drain the noodles in a colander in the sink and cut them into fork manageable pieces, if desired.

Prepare the Remaining Ingredients

  • In the meantime, dice the onion and mince the garlic.
  • Rinse and roughly chop the kale.
  • Grate the Parmesan.

Cook the Sausage

  • Heat 1 tbsp. olive oil in a large pan over medium-high heat.
  • Remove the sausage(s) from their casing and add to the pan with the Italian Spice Mix. Stir, breaking up the meat with a wooden spoon, until the sausage is cooked through, 8-10 minutes.

Assemble the Spaghetti

  • Add the onion and garlic to the pan with the sausage and cook until tender and fragrant, 2-3 minutes.
  • Stir in the kale and cook until wilted and bright green, about 2-3 minutes. Turn off the heat and stir in half of the Parmesan. Season with salt and pepper to taste.

Bring It All Together

  • Evenly divide the spaghetti between two plates and top with the sausage and kale mixture.
  • Sprinkle with the remaining Parmesan to serve!