Mushroom and Kale Pesto Pasta
The kale gets nice and crispy and stirred into pasta with herby pesto and chunks of mushrooms this Mushroom and Kale Pesto Pasta is healthy comfort food at its finest.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 2 people
- 140 g Pasta (we used tripoline)
- 1 tsp Olive oil
- 6 Shallots, diced
- 2 Garlic cloves, crushed
- 250 g Mixed mushrooms (we used chestnut and shiitake)
- 100 g Organic curly kale
- 4 tbsp Pesto
- 30 g Parmesan to serve (optional)
Add the pasta to a pan of boiling water and simmer for 12 minutes (or according to packet instructions)
Heat the oil in a hot pan and gently cook the shallots and garlic for 2 minutes. Add the mushrooms and cook for a further 3 minutes and then add the kale and cook for another 2 minutes.
Drain the pasta and stir in the pesto and kale mixture. Serve with a sprinkling of parmesan.
Serving: 1portion | Calories: 579kcal | Carbohydrates: 81g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 564mg | Potassium: 1032mg | Fiber: 8g | Sugar: 11g | Vitamin A: 114.3% | Vitamin C: 81.1% | Calcium: 34.9% | Iron: 18.6%