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Spaghetti with Red Chard and Mustard Cream Sauce

"This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!"
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48 m servings 862 cals
Original recipe yields 2 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  3. Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  4. Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.


  • Cook's Note:
  • You can use any kind of chard for this recipe - red, green, rainbow, whatever you get at the market.

Nutrition Facts

Per Serving: 862 calories; 43.1 g fat; 99.4 g carbohydrates; 21.5 g protein; 132 mg cholesterol; 743 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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this was the best recipe with chard I've ever eaten! so so so good