Creamy mushroom & silverbeet pasta

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If you need a speedy, comforting dinner in a hurry, try this delicious vegetarian pasta!

Serves: 4

Time to make: 20 mins

Ingredients

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Bring a large saucepan of water to the boil. Add linguine and cook for 10 minutes or until al dente. Drain pasta, reserving 1⁄4 cup of cooking liquid.
In a blender add cottage cheese, milk and cornflour, and blitz to a smooth and cream-like consistency. Set aside.
Heat oil in a large frypan over medium to high heat. Add mushrooms and cook for 8-10 minutes until browned. Add silverbeet and garlic and cook, stirring, for 5 minutes until wilted.
Add pasta and reserved pasta water to the pan. Pour in cottage cheese mixture and swirl pasta in sauce to emulsify and thicken. Stir in parmesan, parsley, lemon zest and season with pepper. Remove from heat and serve.

Calories 428cal

Kilojoules 1798kJ

Protein 19g

Total fat 13.5g

–Saturated fat 0.5g

Carbohydrates 52g

–Sugars 7.6g

Dietary fibre 0.4g

Sodium 324mg

Calcium 237mg

Iron 3.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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