Fusilli with Kale, tofurky, and Lemon Cream Sauce

I make pasta once a week. My neighbor shared this pasta recipe with me. The actual recipe used sausage but she replaced that with Tofurky which is pretty much the same texture. This recipe is incredibly easy and delicious! I love citrus and the lemon in this dish. The dark, earthy kale is offset by the brightness of the lemon cream sauce with aromatic heat from crushed red chile.  Nutmeg and garlic bring the flavors to a different level.

Serves 6-8

Ingredients:

• ¼ cup olive oil
• 4 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 tsp crushed red chilli flakes
• 1 pound Tofurky, chopped roughly
• 1 bunch of kale, roughly chopped
• 2½ cups half and half
• ⅓ cup grated Parmesan
• Juice and zest of 1 lemon
• Freshly grated nutmeg, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 pound dried Fusilli pasta
• 3 tbsp finely chopped parsley, for garnish

Method:

1. Heat oil in a 6-qt saucepan over medium-high heat, add garlic, onion and red chili flakes, cook, stirring occasionally, until golden brown, about 5 minutes. Add Tofurky, and cook 10 minutes. 
2. Add kale, season with salt and pepper, and cook until wilted, about 3 minutes. Add half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes. 
3. Stir in Parmesan, lemon juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm.
4. Bring a large pot of salted water to a boil over high heat. Add Fusilli and cook, stirring occasionally until al dente, 10-12 minutes. 
5. Drain, reserving ¼ cup cooking water; add both pasta and water to sauce and cook about 5 minutes more. Serve garnished with parsley.