Nourishing & Flavorful: Kale Pesto Spaghetti with Sautéed Mushrooms and Crispy Pangrattato

After a period of indulging in delightful treats – think rich cakes and decadent chocolate strawberry tarts – I often find myself craving something vibrantly fresh, utterly satisfying, and undeniably healthy. This delicious spaghetti dish, starring a homemade kale pesto, perfectly sautéed mushrooms, and a scattering of crispy pangrattato, is my go-to recipe for resetting my palate and nourishing my body. It’s a meal that’s not only bursting with flavour but also incredibly wholesome, proving that healthy eating can be both exciting and deeply comforting. The star of the show, a bright green pesto made from blitzed kale, pine nuts, olive oil, and Parmesan, transforms a simple pasta dish into something truly special.

The Versatile Power of Kale Pesto

While traditional pesto is famously made with basil, substituting kale offers a fantastic nutritional boost and a wonderfully earthy, slightly peppery flavour profile. Kale is a powerhouse of vitamins (A, K, C), minerals, and antioxidants, making this pesto not just delicious but incredibly good for you. When blended with fragrant pine nuts, robust olive oil, sharp garlic, and salty Parmesan, the kale transforms into a creamy, vibrant sauce that clings beautifully to spaghetti. The process is surprisingly simple, requiring just a food processor or a stick blender and a few minutes of your time. This homemade version far surpasses any store-bought alternative in terms of freshness and flavour.

Crafting Your Perfect Pesto: Tips and Tricks

Creating your own kale pesto allows for incredible customisation. Feel free to experiment with different nuts; toasted walnuts or pistachios offer distinct flavours and textures that complement the kale wonderfully. For an even more complex profile, consider adding a handful of fresh basil or a pinch of dried herbs like thyme or marjoram. If you’re looking for a dairy-free option, you can omit the Parmesan and perhaps add some nutritional yeast for a cheesy flavour, though for me, Parmesan is non-negotiable! One important tip when using kale for pesto: raw kale can sometimes have a slightly bitter edge. To mellow this, I like to gently cook the kale pesto for a few minutes in the pan before adding the pasta, which helps to soften the flavour and integrate it seamlessly into the dish. Remember not to over-blend your pesto; you want a rustic texture, not a completely smooth purée. Adjust the olive oil and seasoning as you go, and don’t hesitate to use a splash of reserved pasta cooking water to achieve the perfect consistency for your sauce.

Elevating Your Pasta with Flavorful Mushrooms

Alongside the vibrant kale pesto, tender, sautéed mushrooms add a fantastic depth of flavour and an extra layer of vegetables to this wholesome meal. I typically use cremini or button mushrooms, sliced and cooked until they are beautifully golden brown and their juices have evaporated, intensifying their rich, umami taste. This simple step is crucial for developing their full flavour and preventing the pasta from becoming watery. Mushrooms are not only delicious but also packed with nutrients, including B vitamins, selenium, and potassium, making them a superb addition to any healthy diet. For an added touch of gourmet flavour, you could even experiment with wild mushrooms like shiitake or oyster mushrooms, which would bring a more pronounced earthy aroma to the dish.

The Secret to Irresistible Texture: Crispy Pangrattato

No dish of mine would be complete without a textural contrast, and that’s where pangrattato comes in. Often referred to as “poor man’s Parmesan,” these crispy, seasoned breadcrumbs offer a delightful crunch and a burst of savoury flavour without the expense of cheese. They are incredibly versatile and can be seasoned with anything from simple salt and pepper to a more complex blend of herbs, garlic powder, or even a hint of anchovy for an extra umami punch. For this recipe, I keep it classic with salt, pepper, and dried oregano, but a grating of fresh lemon zest added at the end provides a wonderful zingy twist that brightens the entire dish. To make perfect pangrattato, simply blitz stale bread into rough crumbs in a food processor, then fry them in butter (or olive oil for a dairy-free option) until they are golden brown and irresistibly crispy. This process takes just a few minutes but adds an incredible dimension to the final plate, making every bite a delight.

Bringing It All Together: A Quick & Satisfying Meal

What makes this spaghetti dish a regular feature in my kitchen is its incredible speed and ease of preparation. From start to finish, you’re looking at about half an hour, making it ideal for busy weeknights when you still want a homemade, nutritious meal. The cooking process is streamlined: while the pasta boils, you prepare the pangrattato and the pesto, and sauté the mushrooms. Everything comes together in one pan at the end, tossed with the perfectly al dente spaghetti and a splash of the starchy pasta water to create a luscious, emulsified sauce. The reserved pasta water is a secret weapon in Italian cooking, helping to bind the sauce to the pasta and ensuring a silky, restaurant-quality finish. A final check for seasoning and a generous shower of crispy pangrattato complete this wholesome and deeply satisfying meal.

Customization and Serving Suggestions

This recipe is incredibly forgiving and open to further customisation. Feel free to swap spaghetti for your favourite pasta shape – linguine, fettuccine, or even a short pasta like penne would work beautifully. To boost the protein content, consider adding pan-seared chicken breast, grilled shrimp, or even crumbled Italian sausage. For more vegetables, cherry tomatoes, spinach (if you don’t use kale, or in addition to it), or even roasted bell peppers would make excellent additions. Serve this pasta alongside a simple green salad with a light vinaigrette and some crusty bread to soak up any leftover sauce. It’s a meal that feels indulgent yet is truly nourishing, perfect for any season, but especially delightful as the days get longer and we crave lighter, fresher flavours.

The arrival of Spring always brings a renewed sense of energy and a craving for fresh, vibrant ingredients. It’s a joy to be able to capture photos in natural sunlight even after 4:30 pm, a small but significant delight that comes with the changing seasons. This dish, with its bright green pesto and fresh vegetables, feels perfectly in tune with the optimism of Spring.

Spaghetti With Kale Pesto, Mushrooms And Pangrattato

Healthy, filling pasta dish packed full of vegetables. Serves 4.

Author Domestic Gothess

Ingredients

400 g (14 oz) spaghetti
400 g (14 oz) mushrooms, sliced
1 tbsp olive oil

Pangrattato

130 g (4.5 oz) stale white bread or breadcrumbs
30 g (2 tbsp) butter
1 tsp dried oregano

Kale Pesto

75 g (3 oz) pine nuts
2 cloves garlic peeled
200 g (7 oz) kale, roughly chopped
4 tbsp or more olive oil
handful fresh basil or 1 tsp dried
1 tsp dried oregano
pinch red pepper flakes
100 g (3.5 oz) parmesan, grated
salt and pepper

Instructions

Bring a large pan of salted water to a rolling boil. Add the spaghetti and cook according to packet instructions until al dente. Before draining, reserve about 1-2 cups of the starchy pasta cooking water. Drain the spaghetti and set aside.
To prepare the pangrattato, if you’re using stale bread, tear it into pieces and blitz in a food processor until rough breadcrumbs form. In a large frying pan, melt the butter over medium heat. Add the breadcrumbs, dried oregano, and a generous seasoning of salt and pepper. Cook, stirring frequently, until the crumbs are beautifully golden brown and crispy. Transfer to a plate lined with paper towel to drain excess fat and set aside.
Using the same frying pan (or a separate one if needed), heat the tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender, deeply golden, and all their liquid has evaporated. This browning step is crucial for flavour.
While the mushrooms are cooking, gently toast the pine nuts in a dry, heavy-bottomed frying pan over medium heat for 2-3 minutes until lightly golden and fragrant. Be careful not to burn them. Transfer the toasted pine nuts to a food processor along with the peeled garlic cloves, roughly chopped kale, 4 tablespoons of olive oil, fresh basil (or dried), dried oregano, and a generous amount of salt and pepper.
Blitz the ingredients until a thick, coarse paste forms. You may need to scrape down the sides of the food processor a few times. If the pesto is too thick, add a little more olive oil, or better yet, a splash of the reserved pasta cooking water until you reach your desired consistency. Add the prepared kale pesto to the pan with the cooked mushrooms. Cook for about 5 minutes over medium heat, stirring frequently, to gently cook the kale and meld the flavours. Stir in the red pepper flakes and the grated Parmesan cheese.
Add the cooked spaghetti to the pan with the pesto and mushroom mixture. Ladle in a couple of spoonfuls of the reserved pasta cooking water, tossing vigorously until the spaghetti is evenly coated and a glossy, saucy consistency is achieved. Add more pasta water if necessary to reach your preferred sauciness. Taste and adjust the seasoning as needed.
Serve immediately, topped with a generous sprinkling of the crispy pangrattato. Enjoy this healthy, flavourful, and satisfying meal!

I am delighted to share this wholesome recipe with fellow food enthusiasts and link it up with various communities:

Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday and Foodie Friends Friday