Pasta with Oyster mushrooms and Beet Greens

As I told you in the last post beets have entered my life and are here to stay!

Having found the most beautiful beets at the farmers markets on Sunday I have been on a "find a way to use beets quest" and my husband seems to be happy with my finds.

For the actual vegetable I made this raw salad which was delicious and very easy. The green tops were so crisp and fresh that I had to find a way to utilize them and what a better way than making a pasta with other vegetables and fresh herbs.



I also used these pretty oyster mushrooms, tomatoes, onions, garlic, parsley, basil and some good Parmesan cheese freshly grated.

The recipe is fairly simple and straightforward and can be served with the protein of your choice or add some garbanzo beans or cannellini beans towards the end of the cooking process, if you are a vegetarian.

Pasta with Oyster Mushrooms and Beet Greens

1 cup of gemelli pasta (penne pasta will work great as well), boiled
1/2 of a medium onion, small diced
1 cup chopped oyster mushrooms (you can substitute for other mushrooms or other vegetables)
The fresh leafy tops of 2 beets, thinly sliced
2 medium tomatoes, peeled and diced
2 garlic cloves, finely minced
2 tbsp fresh chopped parsley
2 tbsp of fresh chopped basil
1 tsp salt
1/2 tsp of black pepper
1/2 cup freshly grated parmesan cheese

Boil the pasta and reserve 1/4 cup of the pasta water.
In a large skillet at medium heat add 2 tbsp of olive oil, saute the onions for 5-7 minutes, tossing once in a while. Add the mushrooms and cook for 3-5 minutes,  add the beet greens and toss to coat with the oil. Add the tomatoes and garlic and let the juices bubble, season with salt and pepper.
Add the pasta, pasta water and cook for a few minutes while mixing all the ingredients together (add beans here if using). Finish with the cheese and herbs.

Enjoy!

By Paula Thomas