Kalette and mushroom pasta recipe

Name: Kalette and mushroom pasta
Yield: Serves 4
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

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

Shop your ingredients

Hearty Food Co. Penne Pasta 500G
Aldi Price Match
300g penne
£0.41
£0.82/kg
Tesco Curly Kale 180G
Aldi Price Match
300g Kalettes
£0.80
£4.44/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco British Salted Block Butter 250G
Aldi Price Match
small knob of butter
£1.85
£7.40/kg
Tesco Closed Cup Mushrooms 400G
250g Forestière or baby button mushrooms, thickly sliced
£1.29
£3.22/kg
Tesco Garlic 4 Pack
Aldi Price Match
3 garlic cloves, finely sliced
£0.87
£0.22/each
Tesco Sun Dried Tomatoes 285G
150g sundried tomatoes, roughly chopped
£2.50
£17.24/kg DR.WT
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each

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.