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+ servings

Roasted Kalette Pasta

A delicious Kalette pasta recipe with avocado, sundried tomato and pine nuts. Kalettes, also known as kale sprouts, are a hybrid of kale and Brussels sprouts - and like both of those vegetables, they taste amazing roasted! This is an easy, healthy and completely vegan dinner full of Mediterranean flavors that comes together in less than 30 minutes.
4.47 from 15 ratings


  • 300 g (11 oz) pasta shells
  • 150 g (5 oz) kalettes, halved
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 3 sundried tomatoes, sliced
  • 10 kalamata olives
  • 2 Tbsp pine nuts
  • Juice of 1/2 lemon
  • 1 avocado, chopped into cubes
  • 2 handfuls fresh basil, chopped


  • Pre-heat the oven to 180C / 360F. (Make this 200C / 400F if your oven is not fan assisted.)
  • Start your pasta cooking, according to package instructions.
  • Brush a large skillet, sheetpan or casserole dish with olive oil. Arrange your Kalettes, facing up, and scatter the olives, sundried tomatoes and garlic on and around them. Sprinkle with salt and pepper and spray or drizzle with a light coating of olive oil.
  • Roast for 8 minutes in the oven.
  • When your pasta is cooked, drain and return to the pan. Mix in the lemon juice and 1 Tblsp of olive oil before adding the pasta to the pan with the Kalettes.
  • Add the avocado, pine nuts and basil to the pan and stir until everything is combined.
  • Season a little more if desired.
  • Serve.
Serving: 1g, Calories: 396kcal, Carbohydrates: 40g, Protein: 8g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 19g, Sodium: 95mg, Fiber: 6g, Sugar: 9g