Wholemeal pasta with silverbeet and walnuts by Sophia Young

Wholemeal pasta with silverbeet and walnuts for person

Follow our lead and we’ll have you plating up this vibrant vegetarian pasta in half an hour.

Ingredients for Wholemeal pasta with silverbeet and walnuts

Wholemeal pasta with silverbeet and walnuts, How to Make

  • Step 1
    Fill 2 large saucepans with water, salt the water, then bring to the boil over medium–high heat. Meanwhile, using a sharp knife and working from stem end of silverbeet towards leaf end, strip leaves from stems. Roughly chop leaves. Trim stems, cut into 6cm lengths, then roughly cut lengthwise into strips.
  • Step 2
    Add pasta to one pan of boiling water and cook for 11 minutes or until al dente. Add silverbeet stems to second pan, return to the boil, then cook for 3 minutes. Add silverbeet leaves to stems, return to the boil, then cook for a further 2 minutes or until stems and leaves are tender.
  • Step 3
    Meanwhile, peel onions, then finely chop. Heat oil in a large frying pan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until softened. Stir in capers and cook for 1 minute. Roughly chop walnuts. Add to onion mixture and cook, stirring occasionally, for a further 4 minutes or until lightly toasted. Add verjuice, then reduce heat to low.
  • Step 4
    Drain silverbeet and pasta, reserving 125ml (1/2 cup) pasta cooking water. Add silverbeet, pasta and reserved cooking water to onion mixture. Grate over vegetarian hard cheese or parmesan, season with salt and pepper, then toss well to combine.
  • Step 5
    Divide pasta among bowls to serve.

Notes:
Tip: Verjuice is from supermarkets.

Additional information for Wholemeal pasta with silverbeet and walnuts

Preparation: Minutes, Cooking: Minutes, Serving: Person, Level:

Nutrition Info:

2674 kj Energy, 40g Fat Total, 6g Saturated Fat, 17g Protein, 355.16mg Sodium, 6g Carbs (sugar), 50g Carbs (total),

All nutrition values are per serve

This Wholemeal pasta with silverbeet and walnuts published first on: MasterChef, Images by: Mark Roper

You May Also Like

Open lasagne with mushrooms, tarragon and goat’s curd by Cynthia Black
Open lasagne with mushrooms, tarragon and goat’s curd for 4 person This gourmet lasagne is enhanced with the flavours of

Fresh basil and tomato pasta by Deborah McLean
Fresh basil and tomato pasta for 4 person The fresh flavours of basil and ripe tomatoes makes this an exquisitely

Tex-mex pasta salad by Kim Coverdale
Tex-mex pasta salad for 6 person Ingredients for Tex-mex pasta salad 2 cups dried pasta curls 2 corn cobs, husks

Creamy pumpkin pasta by Claire Brookman
Creamy pumpkin pasta for 4 person Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready

Advanced Spiced pumpkin and ricotta ravioli with butter sage sauce by Katrina Woodman
Advanced Spiced pumpkin and ricotta ravioli with butter sage sauce for 4 person Ingredients for Spiced pumpkin and ricotta ravioli