Recipes

Whole-wheat spaghetti with mushrooms, kale and hazelnuts (button and baby button)

Whole-wheat spaghetti with mushrooms, kale and hazelnuts (button and baby button)

Ingredients

For 5

Ingredients

  • 500 g whole-wheat spaghetti
  • 45 ml olive oil
  • 2 cloves garlic, crushed
  • 250 g button mushrooms, thickly sliced
  • 100 g baby button mushrooms
  • 100 g kale, chopped
  • 1 lemon, finely grated zest and juice
  • 100 g hazelnuts, toasted and roughly chopped
  • 30 ml flat leaf parsley
  • 60 ml Parmesan cheese, finely grated
  • 30 ml dukkah (optional)

Whole-wheat spaghetti with mushrooms, kale and hazelnuts (button and baby button) Method

  1. Cook the spaghetti according to packet instructions, drain and set aside. Heat the oil in a pan and gently fry the garlic for 1 minute. Add the button mushrooms and baby mushrooms and cook for 4-5 minutes. Add the reserved spaghetti and the kale and cook for 3 minutes, or until the spaghetti is heated through. Remove from the heat and add the remaining ingredients. Toss to combine. Serve at once with extra Parmesan cheese and dukkah, if desired. Cook the spaghetti according to packet instructions, drain and set aside. Heat the oil in a pan and gently fry the garlic for 1 minute. Add the button mushrooms and baby mushrooms and cook for 4-5 minutes. Add the reserved spaghetti and the kale and cook for 3 minutes, or until the spaghetti is heated through. Remove from the heat and add the remaining ingredients. Toss to combine. Serve at once with extra Parmesan cheese and dukkah, if desired. 
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