Tenderstem Broccoli, Black Kale & Shiitake Mushrooms

Tenderstem Broccoli, Black Kale & Shiitake Mushrooms

Serves 2 15 Minutes Gluten Free & Vegan

Ingredients

  • 125g Root One Penne
  • 120g Tenderstem Broccoli, ends trimmed 
  • 75g Black Kale, roughly chopped 
  • 125g Shiitake Mushrooms, quartered 
  • 8-10 Cherry Tomatoes, quartered 
  • 1 Garlic Clove, diced.
  • Salt & Black Pepper 
  • Good Quality Olive Oil 

Quick tip

I like my broccoli with a bit of bite, but if you prefer it softer than fry it for a little longer before adding the mushrooms to the pan, or even par boil it for a couple of minutes first. 

Nutrition

PER PORTION
Calories (Kcal) 369.85
Carbs 48.78
of which sugar 4.48
Protein 21.15
Fat 9.15
sat fats 1.47
Fibre 8.42

Method

  1. Heat the oil in a pan over a medium heat before adding the broccoli and frying for a couple of minutes. Then add the mushrooms and continue to fry for another 5 minutes or so, until the mushrooms are nicely brown and the broccoli has started to colour. 
  2. Add the garlic and tomatoes and fry for a further 2 minutes before adding the black kale. Season well with the salt and pepper, give it a good mix and continue to fry for 3 minutes or until the kale has begun to wilt. Then take the pan off the heat and set to one side. 
  3. Bring a pan of at least 1.5 ltrs of water to boil, then reduce to a simmer and add the Root One Penne. Cook for 6-7 minutes before straining, rinsing and adding to the pan with the vegetables. 
  4. Mix well, the juice from the tomatoes should lightly coat the pasta, then serve!