Ingredients (serves 4)

260 g gluten-free tagliatelle
2 tbsp coconut oil + 1 cube butter (butter can be omitted)
6 cloves garlic, finely chopped
2 small onion, finely diced
2 bunch curly kale, without stalk, cut into small pieces
160 g fresh mushrooms, cut into small cubes (e.g. agaricus, chanterelles, porcini, marasmius, king trumpet mushrooms)
2 tbsp. porcini cream
4 tbsp rice cream or coconut cream
salt and pepper to taste

Vitamin K1 is mainly found in green leafy vegetables. In particular, 100 g of curly kale contain 408 mcg. Besides vitamin K1, it contains significant amounts of vitamin C, folate, B vitamins and carotenoids. Legumes, fruits and seeds also contain K1, but much less. Vitamin K is soluble in fat, so it is a good idea to cook fibrous leafy greens in some kind of fat and drizzle a little olive oil over green salads.

In a pan, heat the coconut oil and butter and sauté the onion and garlic. When they have softened and browned nicely after a few minutes, add the fresh mushrooms and after 1-2 minutes of sautéing, add the mushroom cream and cream. Cook for a few minutes and then stir in the curly kale. Season with salt and pepper, add about 10-15 ml of pasta cooking water and simmer for 4-5 minutes. Add salt to the pasta water and bring to the boil. When the water boils, add the pasta and cook for the time indicated on the packet. If the pasta is done before you can finish the curly kale, do not pour off the water, but strain it into a pot, as you will need some to finish the vegetables. It is best if they are done at about the same time. You could serve it with a little grated parmesan, but it's delicious all on its own!

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