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!




  • 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.

    Ads will not print with your recipe
  • 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.

  • 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.

  • 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

862.44 calories; 21.48 g protein; 99.45 g carbohydrates; 43.1 g fat; 131.71 mg cholesterol; 742.82 mg sodium.Full Nutrition

Reviews (1)

Read All Reviews
1 Ratings
  • 5 Rating Star 1
this was the best recipe with chard I've ever eaten! so so so good