After discovering my iron deficiency, I started making a conscious effort to load up our meals with good iron-containing foods. Dark leafy green vegetables such as silverbeet (also known as Swiss chard) and spinach became our top choice. After all, they are so easy to cook with and to incorporate into any dish. One of my current favourite is this spicy silverbeet mushroom spaghetti.
This spicy silverbeet mushroom spaghetti is so quick and easy. Every vegetarian should have this recipe up their sleeves. Some friends coming over for dinner at the last minute? No problem. This dish can be whipped up in under 30 minutes. It’s also terrific for a midweek meal and it works great for leftover lunches. Besides that, you can easily use any substitutes you may have in your fridge. No silverbeet? Just use spinach instead.
Every pasta dish requires a delicious sauce. The secret to our spicy silverbeet mushroom spaghetti sauce is a mix of dried chilli flakes, dried mixed Italian herbs, balsamic vinegar, raw sugar and salt. The perfect combination of this gives our pasta dish its spiciness, tanginess, sweetness and savouriness. This pasta dish is loaded with freshness from diced truss tomatoes. Hence, I’ve opted for dried Italian herbs. I love a mix of marjoram, basil, rosemary, oregano, parsley and thyme. Feel free to go with any combination your prefer. A dried mix of Italian herbs are also generally available commercially. To complete this sauce, make sure you have some good quality extra virgin olive oil and reserve a cup of pasta cooking water.