Some kitchen fun with funghi and foliage results in a delicious creamy silverbeet and mushroom pasta sauce. It is a very easy dish to make, but important not to rush the cooking. It uses the stems of the silverbeet as well, which take longer to cook and soften than the leaves.
One can not imagine the excitement felt when we received these beautiful big bunches of silverbeet for the vegetable boxes. Leafy greens are my absolute favourite! Being rich in iron and calcium makes them a great staple in a vegetarian or vegan diet. Best thing about them though, is they’re so yummy and versatile!
Recipe for Creamy Silverbeet and Mushroom Pasta Sauce
Prep time: 10 minutes
Cooking time: 30 minutes
Instruments:
Chopping board
Kitchen knife
Large frying pan
Ingredients:
1 bunch of Silverbeet, stems and leaves separated
1 box of mushrooms
1 medium sized onion
4 cloves of garlic
Butter (just have plenty nearby ready to go!)
300g cream
1 Tarragon sprig, leaves removed
2 Thyme sprigs, leaves removed
Method:
1. Pre cut your vegetables. Dice your onion. Crush your garlic. Separate your silverbeet leaves and stems, and finely slice both.
2. Add some butter and your mushrooms to the frying pan and cook on medium heat for around 5 minutes or until they’re soft and brown. Set aside.
3. Add some more butter, onion, garlic thyme and tarragon leaves to the pan and cook on medium low heat until soft.
4. Add the silverbeet stalks and continue to cook for around 10 minutes until they start to soften as well.
5. Add the silverbeet leaves and keep cooking until it wilts and starts to brown, another 5-10 minutes.
6. Add the cream and stir it through.
7. Serve on a bed of pasta of choice.
Not so keen on the pasta idea? You could also use it to bring life to a bed of rice and chicken breast. Play around with herbs you have in the garden, to experiment with flavours that you prefer.
Want to find another way to use your silverbeet? Why not try out our Hasselback Pumpkin and Lentil recipe.
Bon appétit.
