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Kalette and mushroom pasta recipe

Kalette and mushroom pasta recipe

20 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

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 413 calories / serving
  • Healthy
  • Vegetarian


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
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