Prepare the silverbeet, cut away leaves from stalks. Wash leaves and stalks thoroughly under cold
running water. Thinly slice stalks and thickly shred leaves.
Cook pasta in a large saucepan of boiling until tender. Drain.
Heat the oil in a large stockpot. Add garlic. Cook, stirring, until lightly browned.
Add mushrooms. Cook, stirring occasionally, for about 3 minutes, or until almost tender.
Place pine nuts in a small frying pan. Stir over a medium to low heat until golden brown.
Remove from pan.
Add warm pasta to stockpot with nuts and tomato pasta sauce. Stir ingredients to combine.
Takes far too long I suggest you buy your favourite jar of tomato pasta sauce 🙂 OR
you can make this. Takes 15 min to prepare and 1 hour 30 minutes to cook (What for a pasta sauce ?) YES
1 medium onions
3 cloves of garlic
1/4 red capsicum
1/4 green capsicum
1/4 yellow capsicum
1/2 stick of celery
1 tin (400g) of tomatoes
1 Tbsp of olive oil
1 Tbsp of dried basil
1 Tbsp of dried oregano
Peel and dice vegetables and apple.
Soften onion and garlic in olive oil for a few minutes. Add chopped carrots, capsicum, celery and soften for a further few minutes.
Add tinned tomatoes, passata and finely chopped apple. Bring to the boil, cover and simmer on a low heat for 1 – 1 1/2 hours, stirring occasionally.
Add dried basil, dried oregano, a pinch of salt and black pepper during final 10 minutes of cooking. Adjust seasonings according to personal taste.
Blend to a smooth sauce with a hand blender before serving.