Waitrose and Partners
Mushroom & cavolo nero pasta

Mushroom & cavolo nero pasta

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Martin Kemp on episode 7, season 2 of Dish, the Waitrose podcast. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

      4 out of 5 stars(1) Rate this recipe
      Source of fibreSource of protein2 of your 5 a day
      • Serves2
      • CourseMain meal
      • Prepare10 mins
      • Cook20 mins
      • Total time30 mins

      Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


      • tbsp olive oil
      • 200g chestnut mushrooms, sliced
      • 150g wholewheat spaghetti
      • 1 echalion shallot, sliced
      • 2 garlic cloves, crushed
      • 200g cavolo nero, stalks removed and leaves torn
      • 1 tbsp Cooks’ Ingredients Porcini Mushroom Paste
      • 3 tbsp essential Reduced Fat Pouring Cream
      • 1 tbsp lemon juice
      • 20g finely grated Parmigiano Reggiano


      1. Heat 1 tbsp oil in a large frying pan over a high heat and fry the mushrooms for 10 minutes, until cooked through and turning golden. Tip onto a plate and set aside.

      2. Meanwhile, cook the pasta in a pan of boiling water for 1 minute less than on the pack instructions. Scoop out and reserve a mugful of the cooking water, then drain the pasta.

      3. Return the frying pan to a medium heat with the remaining ½ tbsp oil. Add the shallot, garlic, cavolo nero and 1 tbsp water, and cook for 3-4 minutes. Add the porcini paste and fry for a minute more, then remove from the heat and stir in the cream, lemon juice, reserved mushrooms and pasta, and a good glug of the cooking water (approx 100ml). Season and sprinkle over the cheese, tossing everything together. Serve immediately.

      Cook’s tip

      Cooks’ Ingredients Porcini Mushroom Paste adds lots of flavour to this recipe. Any long pasta shape will do, and if wholewheat varieties aren’t available, use standard varieties, bearing in mind the fibre content will be lower. Once opened, store the paste in the fridge and stir into risottos, or on toast with eggs and mushrooms for brunch.


      Typical values per serving when made using specific products in recipe


      1,854kJ/ 443kcals



      Saturated Fat












      Book a slot to see product availability at your nearest Waitrose & Partners store

      Rating details

      Rate this recipe

      Select your rating

      Overall rating (4/5)

      4 out of 5 stars1 rating