Kale, mushroom and feta pasta with sundried tomatoes - Feta Hands

Ingredients

• Fettucine, 250 g (or any pasta)
• Olive oil, 2 tbsp
• Red onion, 1 small (wedges)
• Mushrooms, 200 g
• Garlic, 1 tbsp (minced)
• Kale, 1/2 bunch
• Lemon juice, 1/4 cup (or to taste)
• Cannelini beans, 1 can (drained and rinsed)
• Semidried tomatoes, handful (sliced thin)
• Feta, 100-200 g
• Parmesan, 1/4 cup (or more to taste)
• Bring a pot of water to the boil and cook pasta until al dente. When done, rinse with cold water briefly.
• While onion and mushrooms are cooking, strip leaves from kale stems and tear as you add them to a colander. Rinse and shake away excess moisture. (No need to actually dry them.)
• Heat olive oil on medium-high heat and add red onion. Stir for a couple of minutes then add mushrooms and garlic. Keep cooking until onion is translucent and mushrooms are tender.
• Add kale to the pan and cover to steam for 3-5 minutes. The residual moisture should stop the other vegies from sticking to the pan.
• Meanwhile, mix pasta with parmesan cheese and lemon juice. Chop semidried tomatoes if you haven't already.
• Add cannelini beans to vegies in pan, stir well, and continue to cook for another 1–2 minutes until heated through. Season to taste.
• Serve pasta mixture topped with vege mixture, sundried tomatoes, and crumbled feta (or if you're not fussed with presentation just combine the lot).
• Enjoy!