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Wholemeal pasta with silverbeet and walnuts
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Create a colorful vegetarian pasta dish in just 30 minutes with our easy steps.
Ingredients:
  • 1/2 bunch silverbeet
  • 250g wholemeal linguine or other long pasta
  • 2 red onions
  • 80ml (1/3 cup) extra virgin olive oil
  • 40.00 ml baby capers
  • 100g (1 cup) walnuts
  • 60ml (1/4 cup) verjuice (see note) or dry white wine
  • 50g vegetarian hard cheese or parmesan
Instructions:
  • 1. Fill 2 large saucepans with water, generously salt, and bring to a boil over medium-high heat. While waiting for the water to boil, use a sharp knife to remove silverbeet leaves from stems, chop the leaves roughly, trim and cut the stems into strips.
  • In a pot of boiling water, cook the pasta for 11 minutes or until al dente. In a separate pot, boil the silverbeet stems for 3 minutes, then add the leaves and cook for an additional 2 minutes until tender.
  • Peel and finely chop onions. Heat oil in a large frying pan over medium heat, then add the onions and cook until softened, about 5 minutes. Stir in capers and cook for 1 minute. Roughly chop walnuts, add them to the pan, and cook until lightly toasted, about 4 minutes. Finally, add verjuice and reduce the heat to low.
  • Separate silverbeet and pasta, saving 125ml (1/2 cup) pasta cooking water. Combine silverbeet, pasta, and reserved cooking water with onion mixture. Sprinkle with vegetarian hard cheese or parmesan, add salt and pepper, and mix thoroughly.
  • Portion the pasta into individual serving bowls.

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