Get your pasta fix with a slow energy burn that won't send you crashing within minutes.


  • 3 cups cooked brown rice quinoa pasta (spaghetti or fettuccini)

  • 2 tablespoons olive oil

  • 4 cloves garlic, thinly sliced

  • 2 sweet onions, thinly sliced

  • ½-1 teaspoon capsicum flakes

  • 1-2 cups shiitake mushrooms

  • 4 cups baby kale

  • A handful fresh herbs  - we like parsley

  • 1-2 tablespoons tamari

  • Juice 1 large lemon

  • Zest 1 lemon

  • Salt and pepper to taste

  • 2 spring onion, thinly sliced

  • ½ cup reserved pasta water


  • 1.

    Cook pasta until al dente.

  • 2.

    In a skillet, warm garlic slices in olive oil and add capsicum flakes. Do not brown.

  • 3.

    Add the onion slices and cook for about 5-8 minutes until a little coloured.

  • 4.

    Increase the heat to med-high and sauté the mushrooms for a few minutes, mixing continuously. Add a swirl of tamari.

  • 5.

    In 2 batches add the kale. Reduce the heat to medium and let the kale wilt down.

  • 6.

    Meanwhile, collect about ½ cup of the pasta water at end of its cooking and reserve.

  • 7.

    When pasta is al dente, drain and add to the skillet and mix thoroughly with the veggies. Add ¼ cup of the reserved water and mix again. Check seasoning and add some cracked pepper and salt.

  • 8.

    Add the lemon juice and zest and mix so flavors slowly marry together.

  • 9.

    When the pasta is ready, toss through some freshly chopped parsley, a drizzle of olive oil and some more black pepper.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 824kj
  • Fat Total 20g
  • Saturated Fat 2g
  • Protein 29g
  • Carbohydrate 136g
  • Sugar 13g
  • Sodium 1379mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Thrive with Kirsti Pesso

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