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Cavolo nero and mushroom pasta bake recipe

46 ratings

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
5 mins to prepare and 40 mins to cook, 5 mins to cool
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

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.
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.
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.
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 Seasonal recipes