Mushroom and silverbeet pasta

red chard

Image via Wikipedia

I am having to come up with 1001 ways to use silverbeet (swiss chard) at present at home as the plants take off in my garden. I am growing a red variety that has a beautiful red stem. Most people discard the stems of silverbeet as they come out tough when using the traditional steaming method, however they are brilliant when braised and used like you would a celery stick. They are particularly tasty when young and fresh out of the garden, but still fine if you get the bigger stems from the market. Silverbeet goes well with mushrooms, as they both share earthy flavours.


  • 1 large bunch of silverbeet, steams finely diced, leaves roughly cut
  • 4 onions diced
  • 4 cloves of garlic (you can reduce this, but both silverbeet and mushrooms love garlic)
  • 1 punnet of mushrooms diced (I used portobello)
  • 1 tbsp balsamic vinegar
  • Olive oil
  • Several springs of fresh thyme
  • Pasta
  • Parmesan cheese finely greated
  • Salt and pepper to taste


  1. Dice the onions and place in a heavy pan with the olive oil on a medium heat
  2. Once the onions start to colour, add the silverbeet stems, garlic and the leaves from the thyme and turn through for a couple of minutes
  3. Add the mushrooms to the pan along with the balsamic vinegar
  4. Use a pot with a steamer attachment and get enough water boiling for the pasta, you want the water to be just below a rolling boil
  5. Once the water is boiling add the pasta in the bottom and cook as per packet instructions
  6. In the steamer part add the silverbeet leaves and cook above the pasta for 5 minutes
  7. Add the silverbeet to the mushroom and turn through, taste and season – note that the parmesan is salty, so under salt the seasoning
  8. Serve up the pasta and top with the silverbeet and mushroom mix and parmesan
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