Super Greens Pasta with Crispy Mushrooms

Who says pasta has to be a heavy meal? By using fresh greens, you can turn a basic pasta into something healthy and flavourful. (OK, yes, a generous helping of butter does help amp up the taste).

For this recipe, I used semolina pasta, which is made primarily with semolina flour instead of all-purpose flour. It is heartier and easier to digest, while also providing a firmer texture and a more well-rounded flavour.

Ingredients

• 500 grams semolina spaghetti pasta
• 2 tablespoons olive oil, divided
• 5 mushrooms, thinly sliced
• 5 leaves dinosaur kale, thinly sliced
• 5 leaves red chard, thinly sliced
• ½ leek, chopped
• 1 shallot, sliced
• 2 tablespoons butter
• ½ cup Parmesan cheese, grated
• ½ tablespoon salt
• ½ teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 18-20 minutes.
2. In a large sauté pan over medium to high heat, add one tablespoon of the olive oil and place the sliced mushrooms in a single layer; do not overcrowd the pan as that will make the mushrooms soggy. Season with salt and pepper. Cook for about 1-2 minutes per side until golden and crispy. Remove from pan and set aside.
3. In the same pan over medium heat, add another tablespoon of the olive oil and add the leeks, shallots, kale and chard. Season with salt and pepper and sauté 5-8 minutes until the greens have wilted and the leeks and kale have become translucent.
4. Once the pasta is ready, strain and toss with the hot greens.
5. Add the butter and Parmesan and toss to combine. Season to taste.
6. Top with the crispy mushrooms and enjoy!

Makes 4 portions