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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
Ingredients
- 250g spaghetti
- 2tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- 400g chestnut mushrooms, thinly sliced
- 150g kale, stalks removed and roughly chopped
- 400g butter beans, drained
- 2tbsp white miso paste
- 1 lemon, juiced
- 125ml crème fraîche (optional)
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.
