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Creamy Autumn Fettucini

12 oz. wide ribbon noodles, such as fettucini (rice noodles or wheat)

1 1/2 cups whole milk

4 tbsp. butter

2 tbsp. flour or gluten-free alternative

grated cheese - your choice - Asiago, aged cheddar, etc.

4-8 leaves kale, de-ribbed and sliced into thin ribbons.

1 leek or 1 medium onion

1-2 sweet pepper, thinly sliced

julienned carrot or cubed winter squash

sea salt and ground black pepper

fresh herbs - such as parsley and/or basil

Cook pasta according to directions.

Make cream sauce - in a small, heavy-bottomed pot, melt 2 tbsp. butter. Add 2 tbsp. flour or alternative and stir. Add milk and bring to almost a boil, whisking all the while. Reduce heat to low and continue to whisk until sauce thickens. Crumble a bit of grated cheese into sauce until it melts (about 1/4 - 1/3 cup), to taste. Remove from heat and set aside.

In a large deep-bottomed sauce pan, melt 2 tbsp. butter over medium-low heat. Add thinly sliced leek or onion. Saute until tender, about 5-10 minutes. Add all the rest of the veggies except the kale. Saute for another 5-10 minutes, until veggies are just tender. (Can add a bit of the pasta cooking water to this pan and cover with a lid to steam the veggies and speed up the process.)

Add kale, fresh herbs, and cook for a few minutes, until kale is wilted and bright green. Add cream sauce to pan. Add sea salt and pepper to taste.

Add noodles to pan and stir well to combine and coat noodles. Serve at once.



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