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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

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.

See more Pasta dishes