Recipe – Vegan Silverbeet, Mushroom and Pine Nut Pasta

Vegan Silverbeet, Mushroom and Pine Nut Pasta
1 bunch silverbeet (Chard)
375g Durum wheat pasta
2 tsp olive oil
3 cloves garlic, minced
300g button mushrooms
2 Tbsp pine nuts
100g Truss Tomatoes

Prepare the silverbeet, cut away leaves from stalks. Wash leaves and stalks thoroughly under cold
running water. Thinly slice stalks and thickly shred leaves.
Cook pasta in a large saucepan of boiling until tender. Drain.
Heat the oil in a large stockpot. Add garlic. Cook, stirring, until lightly browned.
Add mushrooms. Cook, stirring occasionally, for about 3 minutes, or until almost tender.
Place pine nuts in a small frying pan. Stir over a medium to low heat until golden brown.
Remove from pan.
Add warm pasta to stockpot with nuts and tomato pasta sauce. Stir ingredients to combine.

Pasta Sauce
Takes far too long I suggest you buy your favourite jar of tomato pasta sauce 🙂 OR
you can make this. Takes 15 min to prepare and 1 hour 30 minutes to cook (What for a pasta sauce ?) YES

1 medium onions
3 cloves of garlic
1 carrots
1/4 red capsicum
1/4 green capsicum
1/4 yellow capsicum
1/2 stick of celery
1 apple
1 tin (400g) of tomatoes
1 Tbsp of olive oil
1 Tbsp of dried basil
1 Tbsp of dried oregano

Peel and dice vegetables and apple.
Soften onion and garlic in olive oil for a few minutes. Add chopped carrots, capsicum, celery and soften for a further few minutes.
Add tinned tomatoes, passata and finely chopped apple. Bring to the boil, cover and simmer on a low heat for 1 – 1 1/2 hours, stirring occasionally.
Add dried basil, dried oregano, a pinch of salt and black pepper during final 10 minutes of cooking. Adjust seasonings according to personal taste.
Blend to a smooth sauce with a hand blender before serving.

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