Wholewheat spaghetti with mushrooms, kale and hazelnuts

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.

This recipe was sponsored by SAMFA


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