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

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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

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Ingredients

Method

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