Garlic bread
Make this classic side dish with a crispy crust and buttery, garlicky centre. Our cheesy garlic bread toasts are delicious served with lasagne, soups and plenty more.
Mushroom & kale spaghetti
Serves 4 - 5
Easy
Prep:
Cook:
Blend a can of butter beans into this mushroom and kale sauce for a creamy base that adds fibre, nutrients and an additional portion of your five-a-day
Skip to ingredients
- 250g spaghetti
- 2 tbsp olive oil
- 4 garlic clovesthinly sliced
- 1 red chillithinly sliced
- 400g chestnut mushroomsthinly sliced
- 150g kalestalks removed and roughly chopped
- 400g can butter beansdrained
- 2 tbsp white miso paste
- 1 lemonjuiced
- 125ml crème fraîche(optional)
Nutrition: Per serving (5)
- kcal305
- fat6g
- saturates1g
- carbs2g
- sugars1g
- fibre7ghigh
- protein8g
- salt0.96g
Method
step 1
Cook the spaghetti in salted boiling water according to pack instructions, until al dente. Reserve a cup of pasta water, then drain.
step 2
While the pasta cooks, heat the olive oil in a large pan over medium heat. Fry the garlic and chilli for 1-2 mins until the garlic starts to turn golden. Add the mushrooms and cook for 4-5 mins until softened. Add the kale, cooking until it wilts, about 3-4 mins.
step 3
Tip the beans, miso and 150ml of the pasta water into a blender and blitz until smooth, adding more pasta water if needed.
step 4
Add the bean sauce to the kale and mushrooms and cook for another 2-3 mins, adding more pasta water if the sauce is too thick. Season with salt, black pepper and lemon juice to taste. Stir in crème fraîche if using. Toss the drained spaghetti into the sauce and serve straightaway.
