Tenderstem Broccoli, Black Kale & Shiitake Mushrooms

If you are cropping purple sprouting broccoli at the moment, here’s a great way to make a really tasty, healthy recipe using Root One chickpea and lentil pasta. It will also make use of any spring greens or kale from your garden.

Tenderstem Broccoli, Black Kale & Shiitake Mushrooms
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125g Root One Penne Gluten Free Pasta
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.


  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!

For more great recipes using Root One gluten free pasta visit the Root One website.

Nick Jackson

About Nick Jackson

Richard's son, Nick, launched healthy food firm Root One selling high protein, high fibre, gluten-free pasta last year. He's currently studying for his MSc in Nutrition and is lucky enough to pick Flower-Power fed veg straight from Richard's garden for his recipes (when Richard lets him!).
View all posts by Nick.