Pasta with Mushrooms, Herbs & Beet Greens
- prep time 0 min
- total time 0 min
- serves 0
4 ounces dried pasta (we had multigrain tortellini on hand, but any will kind will do)
2 cups mushrooms (cremini or a combination of cremini, oyster and shitake), sliced
1 medium onion, coarsely chopped
extra virgin olive oil (just enough to sauté the mushrooms and onions)
2 large cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 tsp dried) You can mix herbs, or choose your favourite
1 bunch baby beet greens (save the roots for another dish), well washed, dried and coarsely chopped
Chili pepper flakes – amount is up to you
2-3 tbsp balsamic vinegar
Asiago or Parmesan cheese to sprinkle over the pasta just before serving…again, amount is up to you
1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (8-10 minutes depending on the type of pasta). Set aside 1 cup cooking water. (Sometimes I need it, sometimes not, but it’s best to have some handy.) Drain and place in a large serving bowl.
2. In the meantime, in a large non-stick skillet, over medium high heat, add a little olive oil and sauté the onions and mushrooms until the onions are translucent and the mushrooms golden (about 5 minutes). Add the garlic and toss once or twice, then add the baby beet greens and toss until wilted (2-3 minutes).
3. Just before adding to the pasta, add balsamic vinegar, chili pepper flakes and toss. Taste for seasoning and add to the serving bowl. (Here's where you might want to add some cooking water or some olive oil. Toss and add coarsely grated Asiago or Parmesan cheese and serve.