Add pasta to a large pan of salted, boiling water. Cook for 8 minutes or until al dente, then drain.

While the pasta is cooking, heat olive oil in a large lidded non-stick pan over medium heat.

Fry shallots until softened, then add mushrooms, tomato puree, harissa paste and garlic. Fry for three minutes, stirring frequently.

Add kale, then season with a pinch of salt and black pepper and stir thoroughly. Put the lid over the pan. Turn the heat down to a simmer and cook for three to five minutes or until the kale is tender.

Serve kale and mushroom stew over pasta. Garnish with parmesan cheese if desired.