Have you been craving a homey, hearty pasta bake since the weather turned? Here it is – using organic curly kale, fresh from our local farms. Kale is settling in for its solid season in the veg boxes. So versatile: soups, stews, pasta, risottos, stir-fries or just roasted into kale crisps. We’d love to hear your favourite ways to cook and eat it. Just drop us a line on our socials.
Pasta with kale and mushroom is a common combo these days, for good reason. This particular recipe is from food writer Michelle at thelastfoodblog.com. To bump up the protein, you could add some toasted, roughly chopped walnuts in the mix. For a veganized dish, check out this creamy cheesy plant-based sauce.
Not enough fresh mushrooms to hand? If you have some dried ones in your store cupboard, eg shiitake or porcini, rehydrate a few to add in. We stock dried mixed mushrooms in our online shop.