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Puttanesca spaghetti & meatballs

3 ways to elevate your meals with Kallo’s organic stock

Want to bring a natural boost of flavour to your food? These recipes, made using Kallo’s organic stock cubes and pastes, are a great place to start

When it comes to home cooking, using good, natural ingredients doesn’t have to come at the cost of delicious flavour – and Kallo can prove it.

The brand’s organic stocks will naturally enhance the taste of any dish, from pastas and stir fries to soups and stews. You can choose from a delectable selection of classic stock cubes and new squeezy pastes, the latter of which can be diluted in water, mixed into marinades or added straight to the pan for a burst of savoury goodness.

Better by nature in every way, each product in the range is made using simple, organic ingredients, with no artificial colours, flavours or preservatives, and no added MSG. Plus, there are options for everyone, whether you’re vegetarian, vegan, coeliac or lactose-free.

So, if you fancy giving Kallo’s stocks a go, here are three easy weeknight dinner recipes to get you started.

Creamy green noodles

Looking for a way to use up all the greens at the back of your fridge? Blitz them up with crème fraîche and butter beans to create this flavour-packed noodle dish

SERVES 4 PREP 5 mins COOK 25 mins EASY

Creamy green noodles


1 broccoli head (approx. 300g), cut into florets and stalks finely sliced

½ tbsp rapeseed oil

80g spinach

150g frozen peas, defrosted

400g can butter beans, drained and rinsed

100g crème fraîche

1 lemon, juiced

1 garlic clove

1 Kallo Organic Vegetable Stock Cube

handful of fresh mint leaves, plus extra to serve

400g cooked udon or egg noodles

1 red chilli, finely sliced, to serve

6 spring onions, finely sliced, to serve


1. Heat the oven to 220C/200C fan/gas 7. Place the broccoli on a baking tray, drizzle with the oil and mix to coat. Roast for 15-18 mins until golden and slightly soft.

2. Add a third of the roasted broccoli to a blender with half the spinach, a third of the peas, half the butter beans and all the crème fraîche, lemon juice, garlic, Kallo Organic Stock Cube, mint leaves and 250ml water. Blend for 3-4 mins until you have a smooth sauce, then season to taste.

3. Heat the sauce in a large saucepan over a medium heat and bring to a simmer, stirring occasionally. Add the noodles and the remaining broccoli, spinach, peas and butter beans, then cook for 2-3 mins until everything is heated through and the spinach has wilted – add a splash of water to loosen, if needed. To serve, divide between four bowls and top with the red chilli and spring onions.

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One-pot chicken & mushroom pasta

Whip up this luxuriously creamy pasta in no time using just a single dish or pan – perfect for an easy dinner with minimal washing up

SERVES 4 PREP 10 mins COOK 30 mins EASY

One-pot chicken & mushroom pasta


1 tbsp rapeseed oil

300g chicken breasts, cut into 2cm strips

4 shallots, finely chopped

400g chestnut mushrooms, finely sliced

3 garlic cloves, grated

2 tbsp fresh thyme, leaves picked, plus extra to serve

200ml white wine

1 Kallo Organic Chicken Stock Cubes

300ml double cream

300g fusilli, or other short pasta

2-3 tbsp cornflour (optional)

25g parmesan, finely grated, plus extra to serve


1. Heat half the oil in a large casserole dish or saucepan over a medium heat. Season the chicken with salt and freshly ground black pepper, then add to the pan. Fry for 5 mins, turning occasionally, until the chicken has cooked through, then transfer to a plate and set aside.

2. Heat the remaining oil in the pan and fry the shallots and mushrooms for 8 mins until soft. Add the garlic and thyme and cook for 30 secs until fragrant, then pour in the white wine and stir to deglaze the bottom of the pan.

3. Dissolve the Kallo Organic Stock Cube in 800ml boiling water. Add to the pan with the double cream and bring to a simmer. Stir in the pasta and continue simmering for around 12 mins, until the pasta is cooked, and the sauce is thick and glossy. If you want to thicken it, add the cornflour to a small bowl with 3-5 tbsp of the sauce and mix to form a paste, then stir into the pan.

4. Finally, add the parmesan and cooked chicken to the pasta and simmer for another 3-4 mins, until the chicken is heated through. Season to taste and serve with an extra sprinkling of parmesan and thyme leaves.

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Puttanesca spaghetti & meatballs

Make these mouth-watering meatballs with tangy parmesan and a rich puttanesca sauce for a comfort meal that can be enjoyed any day of the week

SERVES 4 PREP 20 mins COOK 30 mins EASY

Puttanesca spaghetti & meatballs


400g 10% fat beef mince

1 egg, beaten

2 tbsp parmesan, finely grated, plus extra to serve

50g dried breadcrumbs

handful of parsley, finely chopped, plus extra to serve

2 garlic cloves, grated

1 tsp rapeseed oil, plus extra to grease

For the sauce

1 onion, finely chopped

½ tsp chilli flakes

4 anchovies, roughly chopped

2 tbsp tomato purée

4 garlic cloves, grated

1 tsp Kallo Organic Chicken & Rosemary Stock Paste

2 x 400g cans cherry tomatoes

1 tbsp red wine or balsamic vinegar

1 tbsp caster sugar

75g black olives, pitted and drained

2 tbsp capers

300g spaghetti


1. Heat the oven to 220C/200C fan/gas 7. In a large bowl, season the beef, egg, parmesan, breadcrumbs, parsley and garlic with salt and freshly ground black pepper, then mix with your hands until well combined. Divide the mixture into 12 balls.

2. Heat the oil in a frying pan over a medium-high heat and fry the meatballs for 1-2 mins on each side, until brown. Transfer to a lightly greased baking tray and bake for 10 mins until cooked through. Once cooked, remove from the oven and cover with foil until needed.

3. Meanwhile, to make the sauce, fry the onion in the same pan for 8 mins until softened, adding a splash of water if it starts to stick. Add the chilli flakes, anchovies, tomato purée and garlic and cook for 30 secs until fragrant.

4. Add the Kallo Organic Stock Paste to the pan, along with the cherry tomatoes, red wine or balsamic vinegar, sugar, olives and capers. Simmer for 15-20 mins until you have a thick sauce.

5. While the sauce is simmering, cook the spaghetti in salted water according to pack instructions, then drain, reserving a mug of pasta water. Toss the cooked spaghetti with the sauce and season to taste – you can add a splash of pasta water to loosen, if needed. To serve, divide the spaghetti between four bowls, top with the meatballs and add a sprinkling of parsley and parmesan, if you like.

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