Pasta with Mushrooms, Herbs & Beet Greens

Pasta with Mushrooms, Herbs & Beet Greens




oz dried pasta (we had multigrain tortellini on hand, but any will kind will do)
cup mushrooms (cremini or a combination of cremini, oyster and shitake), sliced
medium onion, coarsely chopped
extra virgin olive oil (just enough to sauté the mushrooms and onions)
large cloves garlic, minced
Tbsp fresh thyme leaves (or 1 tsp dried) You can mix herbs, or choose your favourite
bunch baby beet greens (save the roots for another dish), well washed, dried and coarsely chopped
Chili pepper flakes – amount is up to you
tbsp balsamic vinegar
Asiago or Parmesan cheese to sprinkle over the pasta just before serving…again, amount is up to you


Step 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.

Step 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


Step 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.

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