Fry chopped onions, garlic and paprika until tender in canola oil, then add the chopped kale and add a spoon of six gun grill and stir continuously until tender. Add mixed herbs.

Add sliced mushrooms and stir until mushrooms becomes a bit soft. Mix the potato sauce with milk and mix until dissolves.

Pour the mixture into the mushroom mix. Stir occasionally making sure it doesn’t stick to the bottom of the pot. The sauce must thicken to your desired consistency.

Separately, bring three cups of water, a pinch of salt and a spoon of to boil. Add pasta in salted water and cook until al dente. Pour pasta into colander and rinse under a tap of running water. Add pasta into the mushroom sauce and stir to blend the ingredients together without breaking the pasta. Put on low heat and simmer for 5 minutes. Enjoy