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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Silverbeet and Mushroom Pasta

Silverbeet and Mushroom Pasta

400 gram pappardelle
1 tablespoon olive oil
1 onion, chopped
200 gram button mushrooms, quartered
1 bunch silverbeet, 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.


from: www.womensweeklyfood.com.au

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