My mom, Sandy, is the queen of throwing a pasta dish together. Seriously, she can make anything taste delicious. ANYTHING. So when Sandy came to visit a few weeks ago, I tasked myself with the challenge of creating a delicious Sandy-like pasta with only ingredients I had on hand! I also decided I wanted to make it gluten AND oil free on top of being vegan. Challenge accepted!!! It turned out pretty great, but the consensus was that it was a touch dry and I should've added olives... Picky, picky. Now I'm no quitter so I decided to try again and this time I got it right! It's such a delicious mix of textures and flavors, and it solidifies my love of leeks. Those tasty little bastards are so freaking good.
Feeds 4 super hungry folks
1 pound Trader Joe's brown rice fusilli pasta
2 tablespoons veggie stock + any extra you need
1 can white beans, rinsed and strained
3 garlic cloves, minced
2 leeks, trimmed, rinsed, and chopped
1 cup mushrooms, sliced
1 cup kale, de-ribbed and shredded
1/4 cup kalamata olives, chopped
1/3 cup sun dried tomatoes, chopped
1/2 cup pasta water
Get pasta cooking per package instructions. Be sure to never overcook gluten free pasta, it goes from perfectly al dente to mushy at the drop of a hat. Start the leeks with the 2 tablespoons of veggie stock and a pinch of salt. Once they are softened, add garlic and mushrooms and another lil' pinch 'o' salt. Adding any stock if the pan gets dry. Once they are all cooked add kale and another heaping pinch of salt and some pepper. Once the kale is wilted toss in the remaining ingredients to heat through. Toss the pasta water, add strained pasta, and mix thoroughly. Enjoy with a big freaking glass of wine. Wine is optional, but encouraged.