Spaghetti with Red Chard and Mustard Cream Sauce recipe

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Ingredients

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

862.4 calories
carbohydrate: 99.4 g
cholesterol: 131.7 mg
fat: 43.1 g
fiber: 7.5 g
protein: 21.5 g
saturatedFat: 26 g
servingSize: -
sodium: 742.8 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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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