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Cavolo nero and mushroom pasta bake recipe

Cavolo nero and mushroom pasta bake recipe

54 ratings

Created by The Tesco Real Food team

Cavolo nero is sweeter and more tender than kale, making it the perfect addition to this hearty pasta bake. Packed with greens, mushroom and oozing Cheddar, it's an easy way to feed all the family. See method

  • Serves 4
  • Takes 45 mins
  • 559 calories / serving
  • Vegetarian

Ingredients

  • 300g Tesco Finest conchiglie pasta
  • ½ tbsp olive oil

  • 250g Tesco Finest portobello mushrooms, sliced
  • 2 garlic cloves, crushed
  • 200g pack Tesco Finest cavolo nero kale, leaves roughly chopped, stems finely chopped
  • 30g unsalted butter
  • 30g plain flour
  • 650ml semi-skimmed milk
  • 75g Tesco Finest vintage 24 months matured Cheddar cheese
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2345kj
    559kcal     28%

  • Fat

    19g 28%

  • Saturates

    11g 54%

  • Sugars

    10g 11%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 68.2g Protein 24.7g Fibre 6.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the conchiglie for 8 mins, then drain well and transfer to a 20cm square baking dish.
  2. Meanwhile, heat the olive oil in a deep, wide frying pan over a high heat. Add the mushrooms and garlic and cook for 8-10 mins, stirring occasionally, until the mushrooms are well browned. Remove from the pan and set aside. Add the cavolo nero to the pan, season and cook for 4-5 mins, stirring occasionally, until the leaves and stems have softened. Add to the mushrooms and set aside.
  3. Reduce the heat to medium and add the butter to the pan to melt. Whisk in the flour, cook for 1 min, then gradually whisk in the milk until fully combined and smooth. Bring to the boil, reduce the heat slightly and simmer for 2-3 mins until thickened. Remove from the heat, stir through most of the cheese and season to taste.
  4. Add the vegetables and cheese sauce to the baking dish with the pasta and mix well. Scatter with the remaining cheese and bake for 20 mins until golden and bubbling. Leave to stand for 5 mins, then serve.

Tip: Make this a vegan recipe by swapping the butter for a dairy-free spread and the milk for a plant-based alternative. Add nutritional yeast instead of cheese and you're good to go.

See more Kale recipes

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