Mushrooms, white beans + kale tossed with whatever pasta you have in the pantry coated in a creamy ricotta-parmesan sauce that is so decadent. This meal comes together in less than 30 minutes, is super budget-friendly + tastes like you went out to a fancy restaurant! Talk about a winner!

INGREDIENTS – serves 2

1/3 16oz box of pasta (I used linguine but anything will work)

1 shallots, sliced (or onion)
4 crimini mushrooms, sliced
1/4t thyme
1 garlic clove, minced/grated
2c kale (or spinach, chard)
1/3c white beans, cooked/canned
2T wine or vermouth (or pasta water)
1/2c reserved pasta water
2T parmesan
1/4c ricotta


Cook pasta to package instructions, reserving 1/2c pasta water before dumping it.

Saute shallot and mushrooms in a little olive oil, a tiny pinch of salt and thyme, cook 2-3 minutes on med-high. Add garlic, stir until fragrant. Throw in the kale with a pinch of salt and let it cook down for a minute then add the white beans. Deglaze with a little wine, stir scraping the bits off the bottom of the pan then add pasta and pasta water. Turn heat to low-med, sprinkle the parmesan over the pasta and dump in the ricotta. Toss together until the ricotta has melted and created a creamy sauce.


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