This is a vegan pasta dish, low in sodium. Adapted from Vegetarian Times.
Ingredients: 3/4 cup fresh parsley 1/2 cup walnuts or pine nuts 5 cloves garlic, divided 1 TBS fresh thyme (plus some for garnish) 1 tsp fresh chopped rosemary (plus some for garnish) 4 TBS extra virgin olive oil 8 oz (1 bunch) Swiss Chard, stemmed and coarsely chopped 12 oz. linguini 1 1/2 lb. oyster mushrooms, halved 1 onion, chopped 1 cup vegetable brothDirections: - Blend parsley, walnuts, 3 garlic cloves, thyme, and rosemary in food processor until finely chopped.
- Add 3 TBS olive oil, blend until smooth. Set aside.
- Cook Swiss chard in a pot of boiling water for about 3–5 minutes, until tender. Remove with a large sieve, and drain.
- Add pasta and remaining garlic cloves to water, cook according to package directions. Reserve a cup of the pasta water. Drain pasta.
- While pasta is cooking, heat 1 TBS olive oil in a large pot or skillet over medium high heat.
- Add onions and mushrooms, sauté about 12 minutes until they are nicely golden brown and tender. Add pesto and sauté a minute or two.
- Add vegetable broth and simmer two minutes, until sauce reduces, scraping the bottom of the pan.
- Add chard and pasta to the mushroom mixture, and toss to coat. Stir in reserved pasta water to moisten. You can add little extra virgin olive oil.
- Season with salt and pepper to taste.
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