When the bunches of swiss chard make their way into our weekly farm boxes I love making this Simple Vegetarian Sauteed Swiss Chard Pasta recipe. This is a pasta dish that is simple in its preparation and comforting in flavor. The key is to allow the vegetables to cook slowly, especially the zucchini. A slow cook on the zucchini allows this caramelized-like flavor that only zucchini can give. It’s mind blowing. A little but sweet. A little bit savory. Mixing that with the vibrant chard and a mixture of umami packed mushrooms affords a hearty balance to the pasta.
What You'll Love About This Simple Vegetarian Pasta Recipe
This dish is also a lesson in cooking with our pantry, too. The original idea was to use marscapone, but I didn’t have that. I did, though, have a ¼ cup of heavy cream—remnants from making ice cream for the kiddos. In combining the heavy cream with a few tablespoons of pasta water and a few grates of parmesan, you’ve got a creamy, luscious sauce that add to the comfort vibe we’re going for here. Cook with what you have, folx, and let creativity find you in the kitchen.
Ingredients for the Vegetarian Sauteed Swiss Chard Pasta
This recipe will serve two people and is ready in 20 minutes. I've been on a kick with recipes like this lately as my kiddos usually don't want to eat any pasta dish with greens. Slow steps here. Here's what we need to make this dish:
1 medium zucchini, thinly sliced in full circles
6 large chard leaves, stems removed and leaves roughly chopped
½ cup frozen mixed mushrooms
2 cloves garlic, minced
4 ounces spaghetti
2 tablespoons olive oil
Grated parmesan
Heavy cream
Reserved pasta water
¼ teaspoon crushed red pepper flakes
kosher salt and black pepper to taste
How to Make This Vegetarian Sauteed Swiss Chard Pasta
Heat a large nonstick skillet on medium low heat and add in 2 tablespoons olive oil. Add in your zucchini slices and cook them, seasoning with kosher salt and pepper, until brown and semi-jammy—about 8 to 10 minutes—stirring occasionally. While the zucchini cooks, bring a large saucepan with water to boil and add a few generous pinches of kosher salt to season the water. Add in your spaghetti and cook until al dente, about 8 minutes.
Once zucchini is browed and semi-jammy, add in your chopped chard and frozen mushrooms. Cook the vegetables until the chard is cooked down and wilted and the mushrooms begin to brown, about 5 minutes. Add in your minced garlic, red pepper flakes, kosher salt and pepper to taste, pasta water and heavy cream. Stir everything together and simmer the sauce until slightly thickened, then add in your cheese. Add in your cooked spaghetti and toss everything together. Taste and adjust seasoning as desired.
Serve in pasta bowls and enjoy immediately.
Tag me if you make it on IG: @franceskellar. Cheers to the next nourishing meal! ❤️
More Tasty Vegetarian Ideas
When it comes to Meatless Monday or more plant forward dishes, here are a few we love:
- This Easy Weeknight Pasta with Fava Beans and Mint is fan favorite.
- This Quiche with Herbed Goat Cheese and Spinach is great any time of day.
- Roast Carrot Tart in Puff Pastry is elegant enough for a weeknight
Vegetarian Sauteed Swiss Chard Pasta Recipe
Ingredients
- 1 medium zucchini thinly sliced in full circles
- 6 large chard leaves stems removed and leaves roughly chopped
- 1 cup frozen mixed mushrooms
- 2 cloves garlic minced
- 8 ounces spaghetti
- 2 tablespoons olive oil
- ¼ cup grated parmesan
- ¼ cup heavy cream
- ¼ cup pasta water
- ¼ teaspoon crushed red pepper flakes
- kosher salt and black pepper to taste
Instructions
- Heat a large nonstick skillet on medium low heat and add in 2 tablespoons olive oil. Add in your zucchini slices and cook them, seasoning with kosher salt and pepper, until brown and semi-jammy—about 8 to 10 minutes—stirring occasionally. While the zucchini cooks, bring a large saucepan with water to boil and add a few generous pinches of kosher salt to season the water. Add in your spaghetti and cook until al dente, about 8 minutes.
- Once zucchini is browed and semi-jammy, add in your chopped chard and frozen mushrooms. Cook the vegetables until the chard is cooked down and wilted and the mushrooms begin to brown, about 5 minutes. Add in your minced garlic, red pepper flakes, kosher salt and pepper to taste, pasta water and heavy cream. Stir everything together and simmer the sauce until slightly thickened, then add in your cheese. Add in your cooked spaghetti and toss everything together. Taste and adjust seasoning as desired.
- Serve in pasta bowls and enjoy immediately.
