Ingredients
1 lb Cellentani corkscrew pasta @barilla
6 oz Spicy Soppressata, sliced thin
6 oz provolone, sliced thin
1 can Greek marinated chickpeas or a regular can drained and rinsed is fine
1 lb tofu, drained, cubed
8 oz white mushrooms, sliced
4 cup kale
1 avocado
2 ½ tbsp butter
Sea salt and pepper to taste
Directions
Step 1
Cook the pasta noodles to al dente
Step 2
Prepare the dressing (1/4 C olive oil, the juice of one lime, 1/4 Cup white balsamic vinegar, 1 T dijon mustard, 2 T honey, 1 Tsp sea salt)
Step 3
Saute the tofu and mushrooms and kale all separately in butter and set aside. Here’s where my Always pan from @ourplace really comes in handy 💯
Step 4
Chop the Soppressata and provolone into thin slices
Step 5
Toss the pasta onto a large platter with 3/4 of the dressing
Step 6
Top the entire thing with the sautéed kale, tofu, mushrooms, spicy soppressata, provolone, chickpeas, avo, and the rest of the dressing, a bit of salt and pepper and ur golden!
