Spaghetti with Mushrooms, White Beans and Kale

• 6-8 oz spaghetti
• 2 tbsp avocado oil 
• 4 garlic cloves, minced 
• 3 tbsp shallot, minced
• 1 tsp salt, plus more to taste
• 2 tbsp fennel seeds
• 2 tbsp smoked chili flakes 
• 1/2 cup beans 
• 1 cup veg broth, divided 
• 2 cups shiitake mushrooms, stems removed and chopped roughly
• 1/3 cup white wine 
• 2 cups kale, de-stemmed and chopped
• Juice of 1 lemon
• 1 tbsp lemon zest

Step 1

Boil a pot of salted water and cook the pasta according to package instructions. While the pasta cooks, add the avocado oil to a large pan over medium heat, and let shimmer. Add the garlic and shallot, and stir. Add the salt, and stir. Add the fennel seeds and smoked chili flakes, and stir. Cook altogether for 1 minute.

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Step 2

Add the beans and 1/2 cup vegetable broth. Let simmer but not boil. Cook for 2-3 minutes, and add the mushrooms. Stir to mix with spices, and add the white wine. Turn heat to low, and allow the alcohol to burn off. Mix well, so that mushrooms are integrated with garlic, shallot, beans and spices.

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Step 3

Add the kale, mix and add the last 1/2 cup of vegetable broth. You may cover the mixture to steam the kale a bit, or leave the cover off and stir to help break it down. Add the lemon juice, and mix.

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Step 4

When the pasta is al dente, reserve 1 cup of pasta water. Drain the spaghetti, and add it to the pan. Add 1/2 cup of pasta water to start, and mix, and integrate the spaghetti with the sauce. Add the last 1/2 cup of pasta water, and mix. Take the pan off the heat. Add lemon zest, and taste for salt.

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