Wholewheat Spaghetti With Mushrooms, Kale And Hazelnuts (Button And Baby Button)

Serves 4 – 6 

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 cheese, finely grated
30ml dukkah (optional)

To Serve:
Parmesan cheese, finely grated
dukkah (optional)

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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