Wholewheat Spaghetti with Mushrooms, Kale and Hazelnuts

Wholewheat Spaghetti with Mushrooms, Kale and Hazelnuts https://bit.ly/3bIOymS – a simple, Spring pasta that’s pure bliss on a warm, lazy, weekend afternoon! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #Spring #pasta #spaghetti

 

 

Wholewheat Spaghetti with Mushrooms, Kale and Hazelnuts

Serves 6

 

Ingredients

500g wholewheat spaghetti

45ml olive oil

2 cloves garlic, crushed

250g Button mushrooms, thickly sliced

100g Baby Button mushrooms

100g kale, chopped

1 lemon, finely grated zest and juice

100g hazelnuts, toasted and roughly chopped

30ml flat-leaf parsley

60ml Parmesan, finely grated

30ml dukkah (optional)

TO SERVE

Parmesan, finely grated

dukkah (optional)

 

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 Button mushrooms and cook for 4-5 minutes.

2 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.