By Claire
Nutritional Info(100g)
- Chestnut mushrooms
- Chard
- Olive oil
- Garlic
- Chilli
- Sea salt
- Sage
- Pasta
- Chopped tomatoes
- Feta
- Breadcrumbs
Sage-roasted mushroom and rainbow chard pasta bake
Ingredients
- 400g/14oz chestnut mushrooms, halved
- 200g/7oz rainbow or swiss chard, roughly chopped
- 2 tsp olive oil
- 4 garlic cloves, whole and unpeeled
- ½ tsp chilli flakes
- 1 tsp sea salt flakes
- 20g/¾oz fresh sage leaves
- 300g/10½oz pasta shapes, such as conchiglie
- 400g tin chopped tomatoes
- 200g/7oz feta cheese, crumbled
- 75g/2¾oz white or panko breadcrumbs
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes.
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Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well.
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Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot.
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Sage-roasted mushroom and rainbow chard pasta bake