EAT YOUR GREENS

There is a slight problem in the household of too much silverbeet growing in the garden. Don't get me wrong, I love the stuff, however unless you really take a long hard think not many creative ideas to cook with it spring to mind.

Fearful of boiled, slimy silverbeet flashbacks from my youth I got inventive when I saw some huge, delicious portobello mushrooms in the organic vegetable section of the supermarket.  Cue herb-roasted mushroom and silverbeet pasta idea.

herb-roasted mushroom pasta with wilted silverbeet and fetta

  5 large silverbeet leaves, washed

  3 large/6 medium portobello mushrooms, cleaned

  400g penne pasta

  250g greek fetta, crumbled

  1/3 handful lemon thyme, chopped

  1/3 handful rosemary, chopped

  1/3 handful oregano, chopped

  2tbsp balsamic vinegar

  4tbsp olive oil

  salt and pepper

Prepare by heating the oven to 180 degrees and boiling a large saucepan of water for the pasta.  

Meanwhile, prepare the mushrooms by placing them in a roasting tray with the olive oil, rosemary, thyme, salt and pepper. Shake until coated with the oil and herbs and roast, stalks facing upwards for 20 minutes or until soft and glossy.  Once ready, remove from oven, slice and set aside.  Reserve juices and herbs from the pan.

Remove stalks from silverbeet and discard.  Roll the leaves up to resemble swiss rolls and slice into thin strips - this is the easiest way!  

Cook the pasta in salted, boiling water according to instructions (but should be around the 8 minute mark).   Drain and set aside, keeping the saucepan on the heat.  Place the reserved juices, herbs, fetta, balsamic vinegar and cooked pasta in the saucepan over a low heat and stir gently until pasta is coated.  Place mushrooms and silverbeet in saucepan and stir through until wilted.

Serve and enjoy!