Name: Silverbeet and mushroom pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram pappardelle; 1 tablespoon olive oil; 1 onion, chopped; 200 gram button mushrooms, quartered; 1 bunch silverbaet, 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

Ingredients

400 gram pappardelle

1 tablespoon olive oil

1 onion, chopped

200 gram button mushrooms, quartered

1 bunch silverbaet, 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

Method

1.Cook pasta in a saucepan of salted boiling water according to packet directions. Drain.

2.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.

3.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.

4.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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