Fall Harvest Pasta

Ingredients

• 3 cups pasta of choice, cooked (I used Trader Joe's Brown Rice & Quinoa Fusili)

• 2 cups chopped kale

• 1 1/2 cups sliced baby bella mushrooms

• 1 medium tomato, diced

• 2 garlic cloves, minced

• 1 cup Trader Joe's Autumnal Harvest pasta sauce (a butternut squash sauce would work well here too)

• 2 tbsp avocado oil

Directions

1. In a large sauté pan, heat avocado oil on medium heat.

2. Add minced garlic and reduce heat to medium low.

3. Sauté for about 2 minutes, or until fragrant.

4. Add mushrooms and season with salt and pepper to taste.

5. Sauté for about 6 minutes, stirring occasionally.

6. Add chopped kale and diced tomatoes. Reduce heat to low.

7. Stir until kale has shrunk and tomatoes are cooked through (3-4 minutes).

8. Add pasta sauce to pan and fold in veggies.

9. Fold in cooked pasta.

Makes 5 servings. Good in the fridge for 3-4 days. Reheat for one minutes and if you want to get really saucy, top with shredded mozzarella.