Description

This quick cooking Paleo-friendly dinner kit comes together in just 10 minutes! Farmhouse Kitchen's savory and meaty pasture-raised pork & beef ragu simmers with local mushrooms and winter greens, creating a rich and hearty sauce that coats Capello's silky and satisfyingly chewy almond flour fettuccine. Free of gluten, grains, dairy and preservatives, but full of delicious, home cooked flavor.

Serves 3 (Gluten Free, Dairy Free)

Click over to the Recipe tab for cooking instructions.

Includes:

• 9 oz Paleo Almond Flour Fettuccine
• 16 oz Farmhouse Kitchen Pork & Beef Ragu
• 1 lb avg Crimini Mushrooms
• 1 bunch Lacinato or Curly Kale

You will need:

• Olive oil
• Salt & Pepper

Hands on Time: 10 minutes; Total Time: 10 minutes

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What's inside

Pasta, Fettuccine, Gluten Free - Default: 1 - Max: 1
Pork & Beef Ragu, 16 oz - Default: 1 - Max: 1
Mushrooms, Crimini, 1 lb - Default: 1 - Max: 1
Kale, Green Curly, Organic, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes:

• 9 oz Paleo Almond Flour Fettuccine


• 16 oz Farmhouse Kitchen Pork & Beef Ragu


• 1 lb avg Crimini Mushrooms


• 1 bunch Lacinato or Curly Kale

You will need:

• Olive oil


• Salt & Pepper

Hands on Time: 10 minutes; Total Time: 10 minutes

INSTRUCTIONS

STEP 1  Set a pot of water to boil. Meanwhile, prepare the vegetables. Slice the mushrooms and remove the large woody stems from the kale. Roughly chop or tear the kale leaves into bite sized pieces. Set vegetables aside.
STEP 2  Heat a large skillet over medium-high heat. Add 1 tbsp. oil and when it shimmers, add the mushrooms. Sauté until browned and cooked through (about 5 minutes). Add the thawed ragu sauce and stir to combine. Bring to a simmer, then reduce heat to medium-low. Add chopped kale, folding to combine and just wilt. Season with salt and pepper to taste.
STEP 3  When the water reaches a boil, add a large pinch of salt and 1 tbsp. oil, followed by the frozen fettuccine. Cook for 45 seconds, then stir to separate the noodles. Cook for another 60 seconds. Reserve 1/2 cup of cooking water, then immediately drain the fettuccine in a colander. Rinse briefly with cold water.
STEP 4  Add cooked fettuccine to the skillet with ragu and vegetables. Toss and fold to combine. Add a 2-4 tablespoons of reserved cooking water, as needed, to loosen the sauce. Season with salt and pepper to taste before serving.

Enjoy!

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