Recipes

Pairs Well With

• Cabernet Sauvignon

Serves 4-6

Ingredients

3 oz butter

1/2 cup chopped oyster mushrooms or shitake

1/2 cup sliced cremini mushrooms

1-2 tbsp minced garlic, to taste

1/4 cup diced white onion

2 cups shredded kale

1 cup small, diced butternut squash

2 oz Pedroncelli Sauvignon Blanc

2 cups heavy cream

1 cup shredded smoked gouda cheese

1-2 tsp kosher salt, to taste

1 tsp freshly ground pepper

6 cups cooked bowtie pasta

1/2 cup chopped green onions

1/4 cup toasted almonds

Preparation

In a large frying pan (big enough for all ingredients) heat butter. Cook onions, garlic, and diced squash on medium heat until onions are soft and starting to brown. Add mushrooms and cook on medium for about 5 min.

Add white wine and stir. The wine should clean the bottom of the pan up and incorporate all that goodness.

Add kale, cream, cheese, salt, and pepper. Cook till cheese is melted and kale is wilted slightly. (Approx 3 min)

Add pre-cooked noodles and toss together. Cook for another 3 min on medium to re-heat noodles.

Serve and top with toasted almonds and chopped green onions.

Recipe is from Discover California Wines.