A great vegetarian meal of pasta, chard and tomatoes in a creamy mustard sauce. Delicious and healthy!
10 people made this
250g chard, rinsed and dried
1/2 onion, chopped
1 garlic clove, minced
150ml single cream
3 to 4 teaspoons Dijon mustard
salt and pepper, to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
grated Parmesan cheese, to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Seperate the chard leaves and stalks and finely dice the thin stalks. Discard the thick part of the stalks and coarsely chop the chard leaves.
Melt 20g butter in a deep frying pan and cook and stir the onions, garlic and chard stalks until soft. Add the chard leaves and the rest of the butter, then cover the pan and cook for 8 to 10 minutes until chard is soft and wilted.
Meanwhile bring a large saucepan of salted water to the boil and cook spaghetti according to directions on the package, or until al dente.
In a small bowl mix cream and mustard and season with salt and pepper. Add the mixture to the chard and simmer for a few minutes.
Add tomatoes, cover and cook for another 5 minutes. Add nutmeg and taste test, adjusting seasoning if necessary.
Drain pasta and combine with the vegetables and sauce in the frying pan. Serve immediately with Parmesan cheese sprinkled on top.