miso mushroom pasta

Serves: 2

Ingredients:
1 tablespoon olive oil
400g mushrooms, sliced
2 large garlic cloves, finely chopped
large pinch of crushed chillies, to taste
1 tablespoon white miso paste
150g whole wheat spaghetti
100g curly kale, thick stalks removed
20g blanched hazelnuts
100g bunch spring onions, trimmed and sliced
30g pack fresh flat-leaf parsley, roughly chopped
¼ lemon, juiced
10g grated pecorino, to serve (optional)

Method:
heat half the oil in a large, nonstick pan over a high heat. fry half the mushrooms for 5-6 mins until golden, then put on a plate. repeat with the remaining oil and mushrooms; return all the mushrooms to the pan. reduce the heat to low and add the garlic, chillies, miso paste and a splash of water; cook for 2-3 mins until fragrant.
meanwhile, cook the spaghetti to pack instructions, adding the kale for the last 5 mins. drain, reserving a mugful of pasta water.
toast the hazelnuts in a dry frying pan over a low heat, shaking occasionally, until golden. leave to cool slightly, then roughly chop.
add the spring onions to the mushroom pan and cook for 1 min. add some pasta water, stirring, to make a glossy sauce, then add the drained pasta, kale and most of the chopped parsley. add the lemon juice and season to taste. divide between bowls, scatter with the chopped nuts, remaining parsley and grated pecorino, if using.