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Creamy mushroom and chard pasta recipe

Creamy mushroom and chard pasta recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

A tasty vegetarian pasta dish with mushrooms, chard, onions and garlic in a creamy sauce. Fast, easy and delicious!

4 people made this

IngredientsServes: 2

  • 250g chard leaves, tough stems removed and sliced
  • 250g penne pasta
  • 1 or 2 tablespoons olive oil, for frying
  • 1 onion, sliced
  • salt and pepper, to taste
  • 2 cloves of garlic, finely chopped
  • 100g chestnut mushrooms, sliced
  • 4 tablespoons of creme fraiche
  • 30g grated Parmesan cheese
  • 1 teaspoon of paprika
  • pinch of cayenne pepper

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Bring a large pot of salted water to the boil; add the chard and cook for 1 minute. Remove the chard from the saucepan with a slotted spoon; set chard aside. Bring water back to the boil; add pasta and cook according to the instructions on the packet. Drain, but reserve 3 or 4 tablespoons of the pasta cooking water.
  2. Heat olive oil in a frying pan over medium heat; add onion and cook until softened, about 5 minutes. Add mushrooms and cook until golden. Stir in garlic, paprika and cayenne pepper; season with salt and pepper to taste.
  3. Add the creme fraiche and reserved pasta cooking water; stir well and let the sauce thicken for about 2 minutes. Add cooked pasta and chard; heat through and serve with grated Parmesan cheese.

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    • 1 lb Swiss Chard (washed and chopped)
    • 1 tablespoon olive oil
    • 2 cloves garlic
    • 1/4 cup chopped onion
    • 2 large tomatoes
    • 1/2 cup sour cream
    • 1/2 cup 2% milk
    • 1/4 cup parmesan or romano cheese
    • 8 ounces fettucine or linguine
    1. 1. wash swiss chard, cut into small pieces 2. heat oil in large 2 quart pot 3. add swiss chard, onion and garlic, cooking 3 minutes, stirring 4. add tomatoes, sour cream, milk and cheese, salt and peper to taste. I sometimes add a little bit of tomato paste if the tomatoes are not suitably ripe. 5. add pasta and stir

    A Decadent Pasta Dinner for Now

    Cozy dinners are the best dinners right now, and this one checks off all the boxes. Better still, it comes straight from the pantry. Skip the stress of grocery shopping and let a can of Campbell’s® Cream of Mushroom Soup a carton of Swanson® Chicken Broth join forces to do the work for you. The whole thing comes together in the Instant Pot, which means you don’t have to dirty multiple pots and pans, and that dinner is ready in a flash. It’s an easy, comforting meal, and it’s exactly what we all deserve.

    How to Prepare Swiss Chard for Cooking

    Some claim chard to have a bitter bite. Perhaps when bitten into raw, but with cooking, the bitterness fades. And when made into a creamy side dish, this veggie shows even mellow spinach who’s the rising star.

    One of the essential methods in preparing swiss chard for cooking is trimming those lovely stems. It seems tragic to do so, what with how striking they are, but that’s where a lot of the bitter bite and toughness hides. Use a sharp paring knife to trim the stems from the leafy greens and roughly chop in prep for sautéeing.

    • You don’t need specialty equipment for our stroganoff. You’ll start off with a stock pot, a versatile pot that can make anything from broth to pasta to chili.
    • The second piece of equipment you’ll need is a saute pan. This is a must-have for any kitchen because you use it to brown ingredients quickly and in ways that can maintain the original texture and moisture of a food.

    For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools

    Creamy Swiss Chard Pasta

    In spite of knowing it&rsquos good for me, I&rsquove never been a big Swiss chard fan, so I was excited when I found a way to eat it that I really enjoy. I use a mild yogurt (not too tart), which neutralizes the bite of the chard and I slow cook it to bring out the sweetness. The finished dish is rich and buttery.


    1 bunch Swiss chard, washed
    2 tablespoons olive oil
    2 garlic cloves, chopped
    1/4 cup onion, chopped (Cippoline onions are great for this recipe)
    2 large tomatoes, chopped (or use 3/4 cup frozen tomato sauce or canned tomatoes from last season)
    1/4 cup plain yogurt
    3/4 cup cream or half and half
    1/4 cup parmesan cheese
    8 ounces pasta, cooked according to package
    salt and pepper to taste


    Cut chard into ribbons. I do half a bunch at a time. I lay it flat on a cutting board and hold it down with one hand (sometimes I fold it in half or roll it lengthwise) while I cut ¼&rdquo strips, starting from the tip of the leaves all the way down the stem until I feel resistance.

    Heat oil over medium high heat, 1 to 2 minutes and sautee chopped garlic and onion for 5 or so minutes until they begin to soften. The longer and slower you cook the onions, the sweeter, so take your time.

    Add swiss chard and stir well to distribute oil.

    Sauté over medium heat for another 8-10 minutes until wilted, stirring occasionally. I often cover the pan and let the chard steam, so that it is more cooked, but don&rsquot do this if you like your chard crispy.

    Add tomatoes, yogurt, cream, salt and pepper and stir well to mix. Heat through (1-2 minutes).

    Meanwhile, cook pasta according to directions.

    When done, combine the chard, the cooked pasta and half the parmesan cheese, and stir well.

    • 300g/10½ oz rainbow (or other) chard
    • 3 tbsp extra virgin olive oil, plus extra to serve
    • 8 anchovy fillets (from a jar or tin)
    • 3 fat garlic cloves, grated
    • ¼ tsp dried chilli flakes
    • 125ml/4fl oz hot water from a just-boiled kettle
    • 200g/7oz spaghetti
    • 2–3 tbsp freshly grated Parmesan or Pecorino Romano, plus extra to serve

    Put a large saucepan of water on for the pasta and put a kettle on to boil at the same time.

    Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1–2cm/½–¾in pieces.

    Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into the oil. Take off the heat and stir in the garlic and chilli flakes, then put back on the heat, turned up to medium, and add the chopped chard stalks. Turn the stalks around in the oil for a minute or so to soak up the flavour. Pour in the 125ml/4fl oz hot water from the kettle, stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender this will take 5–7 minutes. If you’re cooking with larger-stemmed chard, they may need 10 minutes.

    When the pasta water has come to the boil, add salt, then drop in your spaghetti and cook according to the packet instructions, but start checking a couple of minutes before it says.

    Add the shredded chard leaves to the stalks, give a good stir, replace the lid, and leave them to wilt for 2–4 minutes. Once they’re ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta.

    Use a pasta fork or tongs to add the cooked spaghetti to the pan of chard. It doesn’t matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture you may need to add up to 4 tablespoons of cooking water but go slowly, and stop when the sauce cleaves to the strands of spaghetti.

    Grate over about 2 tablespoons’ worth of cheese and stir, then add a generous pour of olive oil and stir again. Taste to see if you want more cheese or oil, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table.

    Recipe Tips

    Do feel free to use cavolo nero, spinach, broccoli, beet tops or whatever else you may want, in place of the chard if you can’t get any.

    I can’t quite reproduce the oomph of the anchovies, but black olives, finely chopped, are a good enough substitution so long as you can find those intense semi-dried ones in foil pouches or vacuum packed in jars or good unpitted olives in olive oil the ones in brine are disappointingly lacking. Or increase the garlic and stir in a dab of Marmite. On top of that (to boost the elusive umami, and to replace the saltiness further provided by the Parmesan), you will need expansive recourse to nutritional yeast flakes and be prepared to salt the water the pasta cooks in with even more abandon than usual.


    • Parmesan cheese - 1/2 cup. (It has to be freshly grated)
    • Unsalted - 6 tablespoons.
    • Pepper – 1/2 teaspoons.
    • Mixed mushrooms – 8 ounces. (You can use a combination of oyster, shiitake and Cremini)
    • Cremini mushrooms - 4 ounces.
    • Pepper – 1/2 teaspoon.
    • Garlic cloves (Minced) - 4 nos.
    • Whole wheat gemilli pasta – 8 ounces.
    • Pepper – 1/2 teaspoon.
    • Swiss chard - 1 bunch. (You need to remove them from stems and they need to be torn as well)
    • Chicken or vegetable stock (Low-sodium) - 3 1/2 cups.

    Recipe Steps

    • Olive Oil
    • Salt
    • 1 Medium Pot
    • 1 Colander
    • 1 Large Non-Stick Pan
    • 1 Baking Sheet

    Before You Cook

    Preheat oven to 400 degrees

    Bring 8 cups water and 2 tsp. salt to a boil in a medium pot

    If using any fresh produce, thoroughly rinse and pat dry

    Prepare a baking sheet with foil

    Ingredient(s) used more than once: garlic, Parmesan

    Serving suggestions

    This works great as a vegetarian main, but you can also serve it as a side – it’s especially good with some chicken or steak.

    I also like to serve a vegetable on the side, either sautéed green beans or roasted asparagus are delicious here!


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