Pasta with chard, courgette and carrots

    45 min

    This is a great vegetarian pasta dish with healthy vegetables and a creamy sauce with white wine and garlic.

    13 people made this

    Serves: 4 

    • 500g penne pasta
    • 600g chard
    • 2 tablespoons olive oil
    • 1 bunch spring onions, chopped
    • 2 garlic cloves, minced
    • 1 to 2 carrots, sliced
    • 1 courgette, julienned
    • 120ml white wine
    • 200 to 250ml single cream
    • 75 to 100g Parmesan cheese
    • salt and pepper, to taste

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring a large saucepan of salted water to the boil. Add pasta and cook according to package instructions, or until al dente. Drain and reserve some of the cooking water.
    2. Separate the chard stems and leaves. Cut leaves into strips (roll up the leaves like a cigar and slice). Dice thin chard stems and discard tough stems.
    3. Wash chard leaves and place wet into a saucepan. Cover and cook for 5 to 6 minutes until chard has wilted. Stir occasionally.
    4. In a large frying pan, heat the oil and saute spring onions, garlic, chard stems and carrots for 5 minutes until soft. Add courgette and stir fry until soft as well. Pour in white wine, bring to the boil and cook until alcohol has evaporated. Pour in cream and simmer for a few minutes until sauce is reduced to half its volume.
    5. Drain chard well and add to the cream sauce. Add pasta into the pan and sprinkle with Parmesan. Stir well. If the sauce is too thick, add some of the reserved pasta water. Season with salt and pepper to taste and serve.

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