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!

sanne

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 calories; protein 21.5g; carbohydrates 99.4g; fat 43.1g; cholesterol 131.7mg; sodium 742.8mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/06/2017
this was the best recipe with chard I've ever eaten! so so so good Read More
(1)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2017
this was the best recipe with chard I've ever eaten! so so so good Read More
(1)
Rating: 4 stars
03/20/2020
My family liked this, but didn't love it. But since my family doesn't love anything with chard (except for the chard and pecan pesto recipe on this site from Chef John, but you can only make so much of that), this is going in the regular rotation for when I get chard from the CSA (which is often). Read More
Rating: 5 stars
06/23/2020
Excellent. Increased the mustard, and subbed canned evaporated milk and cream cheese for the heavy cream. Read More
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Rating: 5 stars
08/09/2020
I already submitted a review but did not see a way to edit it. After making it again, we added some stone ground mustard to give it a bit more kick. Also, next time am going to sub some cream cheese for heavy cream. Read More
Rating: 5 stars
04/29/2020
I have never had rainbow chard before. I made this and it was amazing. I will definitely make this again. My husband loved it! So easy to make . I did add more garlic because I love garlic. I highly recommend this!! Read More
Rating: 5 stars
01/27/2019
This was wonderful! Full disclosure I did use Maille horseradish Dijon which I m sure added an extra kick and I didn t have spaghetti so rotini it was! My only comment on the recipe is that the listed cooking times were a tad long. I had the pan ingredients cooked by the time the pasta was done so total time was about 12 minutes. I added the pasta and covered to allow flavour to coat noodles for about four minutes before serving. Delish! Read More
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Rating: 5 stars
12/20/2019
I've made this a few times. The only think I add is either a duck or rabbit confit (shredded or broken into small pieces) to the top when serving. I also upped the garlic a touch. Delic! Read More
Rating: 5 stars
01/21/2020
I used Barilla gluten free spiral pasta (1/2 12oz box) instead of spaghetti. Also I did not have cream so I substituted with low fat milk & 2 tablespoons cream cheese. Wow it was delicious. Don t miss adding the nutmeg it really takes the flavors up a notch. I ll be making this recipe often. Read More
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