A simple and healthy vegan recipe for Wholewheat Spaghetti with mushrooms, kale and hazelnuts
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)
Parmesan cheese, finely grated
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.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.