Two cups wholemeal or enriched pasta of your choice
Half a bunch of kale (also labelled as 'Tuscan Cabbage' sometimes)
3 garlic cloves
1 tbsp sunflower seeds (optional)
4 anchovies (optional)
Half a lemon
Two cups chopped mushrooms (I used button, but you can use any kind you prefer)
1tsp olive oil (use spray if you want to cut calories. I recommend also giving the mushrooms a light spray before adding if you do so)
Wash your kale thoroughly in cold water. This is the most important step as no one likes grit in their pasta and the curliness of its leaves means this superfood can sometimes harbour a lot of dirt.
Prepare your vegetables by chopping the kale up into fairly fine strips, roughly chopping your mushrooms and finely chopping your garlic cloves.
Set water to boil for your pasta, add and cook to al dente (I used wholemeal spirals for this recipe, which worked nicely). Drain when ready and return to the pot.
Set a frying pan on low-medium heat and lightly fry your garlic until fragrant.
Add your sunflower seeds and anchovies if using. Use a spoon to break up anchovies. Fry for 2 mins.
Add the mushrooms and kale and stir in, letting the mushrooms cook lightly and the kale to soften. You want your kale to be soft and cooked, but still green. This way it retains the nutrients and looks good too!
The kale should be softened buy still bright green
Add salt and pepper and a big squeeze of lemon.
Remove vegetables from the heat and stir into the pasta.
Add kale mixture to the pasta
Serve immediately in warm bowls with additional lemon if you wish. Enjoy!