Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 400grams chestnut mushrooms, sliced
- 2tablespoons olive oil
- 1 medium red onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 200grams silverbeet, stem removed, chopped
- 1 bunch sage, about 10 leaves
- 300grams tagliatelle
- 400grams chopped tomatoes
- 100grams parmesan, grated
- 100grams panko bread crumbs
Nutrition per serving
2720kJ / 650Cal
2720 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
25.0grams
Fat
22.0grams
Carbs
85.2grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy pasta bake with mushrooms and sage is a great way to enjoy silverbeet.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Add the mushrooms, onion, garlic, silverbeet and half of the sage leaves to a deep roasting tin and toss in oil. Roast for 20 minutes.
Step 2 of 3
Bring a large pot of water to the boil and cook the tagliatelle for 8 minutes. Drain and tip the tagliatelle and chopped tomatoes into the roasting tin and mix well.
Step 3 of 3
Sprinkle the breadcrumbs and grated parmesan on top in an even layer. Top with the rest of the sage leaves and bake for 30 minutes, until golden.
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