A tasty vegetarian pasta dish with mushrooms, chard, onions and garlic in a creamy sauce. Fast, easy and delicious!
5 people made this
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
Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.