Pasta with kalettes

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 546 Kcal, 17g Protein, 73g Carbohydrates, 20g Fat


  • 200 g kalettes (Flower Sprouts)
  • 50 g hazelnuts
  • salted water, boiling
  • 350 g pasta (e.g. spirals)
  • 200 g carrots
  • 1 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • 1 dl single cream for sauces
  • 30 g dried cranberries

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  • Cook the kalettes in boiling, salted water for approx. 2 mins., drain. Cook the pasta in boiling, salted water until al dente, drain. Roughly chop and dry-roast the hazelnuts, remove. Peel long strips from the carrots using a peeler, sauté in oil for approx. 2 mins. Add the kalettes and pasta, mix and season. Add the cranberries and cream, mix and heat through. Plate up the pasta, sprinkle with hazelnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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