Name: Pasta with mushroom and tomato sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300 gram rigatoni or penne; cooking oil spray; 1 large onion, finely chopped; 500 gram mushrooms, thinly sliced; 2 clove garlic, crushed; 1/3 cup (80ml) verjuice; 4 large tomatoes, diced; 4 anchovy fillets, chopped; 200 gram trimmed silverbeet leaves, shredded; 1/2 cup chopped parsley; 1/3 cup (25g) shaved parmesan

Pasta with mushroom and tomato sauce

Skip to Recipe

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

300 gram rigatoni or penne

cooking oil spray

1 large onion, finely chopped

500 gram mushrooms, thinly sliced

2 clove garlic, crushed

1/3 cup (80ml) verjuice

4 large tomatoes, diced

4 anchovy fillets, chopped

200 gram trimmed silverbeet leaves, shredded

1/2 cup chopped parsley

1/3 cup (25g) shaved parmesan

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan. Keep warm.

2.Meanwhile, lightly spray a saucepan with oil and heat on medium. Cook onion, 5 minutes, stirring, until soft. Increase heat to high. Stir in mushrooms and season. Cook, 4 minutes, stirring, until cooked. Stir in garlic, cook, another minute.

3.Add verjuice and bring to boil. Lower heat and simmer, 3 minutes. Add tomato and anchovies, cover and cook, 10 minutes. Add silverbeet and cook, 1-2 minutes.

4.Toss sauce and parsley through pasta. Serve with parmesan.

You’ll find verjuice (sour grape juice) near the vinegars in supermarkets.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!