Tenderstem Broccoli, Black Kale & Shiitake Mushrooms

Tenderstem Broccoli, Black Kale & Shiitake Mushrooms

Serves 2 15 Minutes Gluten Free & Vegan


  • 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. 


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


  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!