Fresh greens can turn a basic pasta into something healthy and flavourful
Who says pasta has to be a heavy meal? By using fresh greens from your local farmers' market, you can turn a basic pasta into something healthy and flavourful. (OK, yes, a generous helping of butter does help amp up the taste).
For this recipe, I used semolina pasta, which is made primarily with semolina flour instead of all-purpose flour. It is heartier and easier to digest, while also providing a firmer texture and a more well-rounded flavour.
See video below for how-to instructions...
- 500 grams semolina spaghetti pasta
- 2 tablespoons olive oil, divided
- 5 mushrooms, thinly sliced
- 5 leaves dinosaur kale, thinly sliced
- 5 leaves red chard, thinly sliced
- ½ leek, chopped
- 1 shallot, sliced
- 2 tablespoons butter
- ½ cup Parmesan cheese, grated
- ½ tablespoon salt
- ½ teaspoon black pepper
- Bring a large pot of salted water to a boil. Add the pasta and cook for 18-20 minutes.
- In a large sauté pan over medium to high heat, add one tablespoon of the olive oil and place the sliced mushrooms in a single layer; do not overcrowd the pan as that will make the mushrooms soggy. Season with salt and pepper. Cook for about 1-2 minutes per side until golden and crispy. Remove from pan and set aside.
- In the same pan over medium heat, add another tablespoon of the olive oil and add the leeks, shallots, kale and chard. Season with salt and pepper and sauté 5-8 minutes until the greens have wilted and the leeks and kale have become translucent.
- Once the pasta is ready, strain and toss with the hot greens.
- Add the butter and Parmesan and toss to combine. Season to taste.
- Top with the crispy mushrooms and enjoy!
Makes 4 portions