Recipes
Kale Pasta

Kale Pasta | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Kale Pasta | Recipe

Name: Kale Pasta
Cook time: 30 min
Yield: 6 Personen
Ingredients: 1 handful walnuts; 1 red onion; 2 cloves garlic; 300 g kale; 250 g button mushrooms; 200 g king oyster mushrooms; 6 sun-dried tomatoes; 500 g tortiglioni; 300 ml cream; 30 g butter; 4 pinches salt; 2 tbsp JS Carbonara Seasoning

Nils, Head of Culinary Innovation & Experience

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

2 tbsp

Carbonara Seasoning
For unbelievably creamy pasta dishes £2.39 £59.75/kg incl. 0% tax, excl. shipping
Discover more products
1 handful

walnuts
1

red onion
2 cloves

garlic
300 g

kale
250 g

button mushrooms
200 g

king oyster mushrooms
6

sun-dried tomatoes
500 g

tortiglioni
300 ml

cream
30 g

butter
4 pinches

salt

Method

Coarsely crush the walnuts and toast them in a dry pan for a few minutes until fragrant. Set aside on a plate to cool.

Peel and finely dice the onion and garlic. Roughly cut out the stems of the kale and slice the leaves. Quarter the button mushrooms, halve the king oyster mushrooms lengthwise and cut diagonally into strips about 1 cm wide. Slice the sun-dried tomatoes thinly.

Heat a large frying pan over a high heat. Add the mushrooms without oil and dry-fry until brown all over. Remove from the pan and place in a bowl. Season with 2 pinches of salt and a tablespoon of Carbonara Seasoning.

Cook the tortiglioni according to the instructions on the packet.

Allow the pan to cool slightly. Melt the butter in it and sauté the onions and garlic for about 3 minutes until translucent. Add the kale and cook, stirring, for about five minutes. Add a pinch of salt and a tablespoon of Carbonara Seasoning. Add the mushrooms, walnuts and sun-dried tomatoes.

Drain the pasta, reserving some pasta water, and mix with the sauce. Add a little pasta water if needed to make the sauce creamier. Top the pasta with the sauce and serve.

Nutritional information: (Per person)

Calories
556 kcal

Carbohydrates
57 g

Protein
19 g

Fat
28 g

Method

Coarsely crush the walnuts and toast them in a dry pan for a few minutes until fragrant. Set aside on a plate to cool.

Cook the tortiglioni according to the instructions on the packet.

Drain the pasta, reserving some pasta water, and mix with the sauce. Add a little pasta water if needed to make the sauce creamier. Top the pasta with the sauce and serve.

Nutritional information: (Per person)

Calories
556 kcal

Carbohydrates
57 g

Protein
19 g

Fat
28 g

KALE PASTA

This kale pasta is bursting with flavour and packed with nutrients at the same time! Sautéed kale, mushrooms, toasted walnuts and sun-dried tomatoes with our Carbonara Seasoning will bring out the best in your pasta. If you want to make your pasta look like it’s from your favourite Italian restaurant, add some grated Parmesan cheese or fresh herbs like basil or parsley on top. Drizzle some extra virgin olive oil for added richness, and you’re good to go!

MORE RECIPES WITH KALE

Kale, with its vibrant green leaves, is a versatile and nutrient-packed ingredient that can elevate any dish! Head over to our recipe collections and explore some more kale recipes like our quick kale hummus sandwich or refreshing kale salad.

Ingredients

Persons

2 tbsp

Carbonara Seasoning
For unbelievably creamy pasta dishes £2.39 £59.75/kg incl. 0% tax, excl. shipping
Discover more products
1 handful

walnuts
1

red onion
2 cloves

garlic
300 g

kale
250 g

button mushrooms
200 g

king oyster mushrooms
6

sun-dried tomatoes
500 g

tortiglioni
300 ml

cream
30 g

butter
4 pinches

salt

Recipe

Kale Pasta | Recipe

Ingredients

Method

KALE PASTA

MORE RECIPES WITH KALE

You might like this too!