Silver beet and Mushroom pasta
400 gram pappardelle
1 tablespoon olive oil
1 onion, chopped
200 gram button mushrooms, quartered
1 bunch silver beet, stems removed, leaves finely sliced
4 clove garlic, crushed
400 gram can diced tomatoes
1/2 cup basil
1/2 cup (125ml) pure cream
2 tablespoon toasted pine nuts, plus extra to serve
Cook pasta in a saucepan of salted boiling water according to packet directions. Drain.
Meanwhile, heat oil in a large frying pan on medium. Cook onion for 5 minutes, until softened. Add mushroom and cook for 3-4 minutes, until just softened.
Add silverbeet and garlic and cook for 2-3 minutes, until silverbeet wilts. Add tomato and basil and season well. Cover and cook for 5 minutes, until silverbeet is tender.
Stir in cream and pine nuts. Add pasta and toss to combine. Divide between serving bowls and scatter with extra pine nuts to serve.
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