MUSH­ROOM & SIL­VER­BEET PASTA BAKE

“If you’re or­gan­ised you can make this dish ahead and sim­ply re­heat it in the oven.”

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 6

400g pasta shells

1 bunch sil­ver­beet, stems dis­carded, roughly chopped 2 tbs ex­tra vir­gin olive oil

1 large onion, finely chopped

2 gar­lic cloves, crushed 200g but­ton mush­rooms

3 sprigs pars­ley, leaves chopped

Cheese sauce

60g but­ter 1/4 cup (40) plain flour 4 cups (1 litre) milk 100g pecorino, finely grated Pre­heat oven to 200°C. Bring 2 large saucepans of salted water to the bowl. Add pasta to one of the pans and cook ac­cord­ing to packet in­struc­tions, then drain and cool un­der cold run­ning water. In the other pan cook sil­ver­beet for 2 min­utes, then drain, re­fresh in iced water, drain again and squeeze out ex­cess water. For the cheese sauce, melt but­ter over medium-low heat, Add flour and cook, stir­ring, for 1-2 min­utes un­til a paste forms. Grad­u­ally whisk in milk, sea­son and bring to a sim­mer, stir­ring con­stantly. Cook for 2-3 min­utes un­til the sauce thick­ens, stir in half the pecorino, then cook for a fur­ther minute, stir­ring con­stantly, un­til melted and com­bined. Re­move from heat. Heat the oil in a large saucepan over medium heat, add onion and gar­lic, and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft. Add mush­rooms, cook for 4 min­utes or un­til ten­der, then add drained sil­ver­beet, pars­ley, cheese sauce and pasta. Sea­son and gen­tly stir to com­bine. Pour mix­ture into a 2-litre bak­ing dish, scat­ter with re­main­ing cheese and bake for 35 min­utes or un­til golden.

PER SERVE

• 22G PRO­TEIN

• 13G SAT FAT

• 62G CARB

• 12G SUG­ARS

• 375MG SODIUM

• 575 CAL (2410KJ)

COLIN FASS­NIDGE

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