Instructions: Stack silverbeet leaves, roll up, and cut at 1" intervals to form ribbons. Cut mushrooms into medium thin slices.

Cook penne in a large pot of boiling water until just tender, about 8 minutes.

Drain and set aside.

In large nonstick skillet over medium heat, saute garlic and shallots until wilted, about 4 minutes. Add mushrooms and saute for 5 minutes, or until softened. Add silverbeet, cover, and cook, stirring occasionally, until silverbeet is tender, about 8 minutes. Add stock, vinegar, and salt and pepper.

Add cooked penne to skillet and toss well to coat. Turn mixture into a casserole dish and cover. Just before serving, reheat, covered, in a 450 F oven for about 15 minutes. Serve with cheese, if desired.

Makes 8 servings.

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