4 tablespoons olive oil or ghee for sautéing
300 grams portobello or Swiss Brown mushrooms
2 large cloves garlic, finely diced
1 tablespoon finely diced rosemary leaves
1 tablespoon fresh thyme leaves
1 tablespoon balsamic vinegar
200 grams gluten-free pasta (I used Ceres Organic Super Grain Pasta)
1 tablespoon olive oil or ghee
200 grams greens, cut into ribbons (you can use silver beet, spinach or kale)
⅓ cup toasted pine nuts
To season: sea salt and cracked black pepper
Heat olive oil over a medium heat on a sauté pan. Add the mushrooms, garlic, rosemary and thyme. Cook over a medium heat for five minutes moving frequently.
Add the balsamic vinegar and cook for a further three minutes. Taste and season with sea salt and cracked black pepper.
Meanwhile, heat a large pot of water until boiling. Cook the pasta according the packet instructions until al dente.
Heat a tablespoon of oil in another sauté pan over a medium heat. Add the greens and cook for a minute or two until softened. Season with sea salt.
Add the pasta to the mushroom pan and stir well. Mix through the greens and toss gently.
Divide the pasta between four bowls. Sprinkle with pine nuts and serve immediately.