Swiss Chard Spaghetti with Mustard Cream Sauce Recipe

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Joann Peters Modified: March 21, 2022
Swiss Chard Spaghetti with Mustard Cream Sauce Recipe

How To Make Swiss Chard Spaghetti and Mustard Cream Sauce

Swiss chard spaghetti lends a nice crunch and softly wilt textures in every creamy and flavorful bite — an easy weeknight meal ready in less than an hour!

Preparation: 15 minutes
Cooking: 33 minutes
Total: 48 minutes

Serves:

Ingredients

  • 8ozspaghetti,(1 package)
  • 3tbspbutter,divided
  • ½onion,chopped
  • 1bunchred swiss chard,stems trimmed and finely chopped, leaves coarsely chopped
  • 1garlic clove,minced
  • ½cupheavy cream,or as needed
  • 3tspDijon mustard,or more to taste
  • salt and pepper,to taste
  • 2medium tomatoes,diced
  • 1pinchground nutmeg
  • 2tbspparmesan cheese,grated, or to taste

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally for about 12 minutes until tender yet firm to the bite. Drain.

  2. Melt 2 tablespoons of butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic, stirring, for about 5 to 10 minutes until soft.

  3. Add chard leaves and the rest of the butter. Cover and cook for about 8 to 10 minutes until the chard is soft and wilted.

  4. Combine cream and mustard in a bowl then season with salt and pepper. Add to chard in the pan and simmer for about 3 to 5 minutes. Add tomatoes, cover, and cook for about 5 minutes until tomatoes are soft. Season with nutmeg, salt, and pepper.

  5. Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition

  • Calories: 904.40kcal
  • Fat: 44.48g
  • Saturated Fat: 26.66g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 12.04g
  • Polyunsaturated Fat: 2.50g
  • Carbohydrates: 104.93g
  • Fiber: 10.06g
  • Sugar: 11.92g
  • Protein: 25.58g
  • Cholesterol: 133.63mg
  • Sodium: 1383.88mg
  • Calcium: 328.51mg
  • Potassium: 1548.20mg
  • Iron: 6.37mg
  • Vitamin A: 1155.09µg
  • Vitamin C: 87.96mg
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