-
-
Add this recipe to your binder
This recipe is in your binder
-
Kalette and mushroom pasta recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
21 ratings
There's a brand new brassica in town! Kalettes, a hybrid of kale and Brussels sprouts, have a sweet, nutty taste, soft purple stems and textured leaves. Serve them up with earthy mushrooms in this delicious, healthy pasta dish. See method
Ingredients
- 300g penne
- 300g Kalettes
- 1 tbsp olive oil
- small knob of butter
- 250g Forestière or baby button mushrooms, thickly sliced
- 3 garlic cloves, finely sliced
- 150g sundried tomatoes, roughly chopped
- 1 lemon, zested and juiced
If you haven't got penne, try using fusilli or another short pasta
Each serving contains
-
Energy
1745kj
413kcal
21%
-
Fat
12g
17%
-
Saturates
3g
13%
-
Sugars
9g
10%
-
Salt
1.2g
19%
of the reference intake
Carbohydrate 65.2g
Protein 13.5g
Fibre 7.5g
Method
- Bring a pan of water to the boil and cook the pasta following the pack instructions, adding the Kalettes for the last 3-4 mins of cooking time.
- Meanwhile, heat the oil and butter in a frying pan until the butter is foaming, then stir in the mushrooms and cook until the liquid has evaporated and the mushrooms are turning golden. Add the garlic and sundried tomatoes and cook for 2-3 mins, until golden.
- Drain the pasta and Kalettes, retaining a little of the cooking water. Toss with the mushrooms in the pan. Stir in the lemon zest and juice. Season with black pepper.