Now that I think about it, I can’t believe I didn’t think of this idea earlier. For lunch on Monday, I had some leftover beans and rice, and as I was packing my lunch in the morning, I threw in a dollop of guacamole. When I warmed up my lunch and mixed in the guacamole, it created such creamy goodness. I immediately thought of the leftover pasta noodles in my refrigerator and how I was going to transform them for dinner in the evening.
I chopped up 10 fresh leaves of kale from my garden (which seems like a lot when you’re chopping, but it reduces down quite a bit) and added four cloves of garlic (love garlic). I then added in two tomatoes and a can of chick peas. Once it had all cooked together, I added the leftover guacamole (about a cup), a bit of water and it created a wonderful creamy sauce – I didn’t even feel the need to top it off with feta. I think I’ve found my default cream sauce for weekday meals.