Today’s recipe is a nourishing pasta dish.
I like to use either a lentil pasta or a wholemeal and very occasionally a traditional pasta. If you are going for traditional pasta buy an Italian one. They do not have altered hybridised wheat in Italy.
Garlic Mushroom and Silverbeet Pasta
250g Pasta of Choice ( cook as per packet)
4 Cloves Garlic
500g Mushrooms
1 Bag Spinach or 2 C of chopped Green of choice
1 Red Onion
Tin of Chopped Tomatoes ( juice removed)
Salt n Pepper To Taste
1 Tsp Dry Chilli Flakes ( or leave out)
1 Tbsp Smoky Paprika
In a frypan
Sauté x4 large cloves garlic, add in your onion.
Cook 3 mins until soft. Add in your mushrooms. (Add a little splash of water if pan is too dry). Caramelise those mushrooms up - you want flavour in there. Next add in your seasonings.
Add in drained tomato’s and your greens cook until greens wilt.
Check your seasonings and adjust. Stir through your pasta , top with vegan parmesan and enjoy!
