Creamy mushroom and silverbeet pasta

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 250g linguine

• 150g cottage cheese

• 1 cup reduced-fat milk

• 1 tablespoon cornflourcornstarchX

• 2 teaspoons extra-virgin olive oil

• 500g white cup mushrooms, sliced

• 1 bunch silverbeet, washed and coarsely chopped

• 2 cloves garlic

• 15g parmesan, finely grated

• 2 tablespoons chopped fresh parsley

• 1 teaspoon lemon zest

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Instructions

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1. 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.
2. In a blender add cottage cheese, milk and cornflour, and blitz to a smooth and cream-like consistency. Set aside.
3. 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.
4. 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.

Nutrition info (per serve)

Calories 428 cal

Kilojoules 1798 kJ

Total fat 13.5 g

Saturated fat 0.5 g

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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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First published: Mar 2024

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