Why You’ll Love This Recipe
This recipe is a perfect balance of comfort and nutrition. The mushrooms bring a deep umami flavor, while the Swiss chard adds a vibrant pop of green and a mild bitterness that complements the richness of the buttery sauce. With the added creaminess from the Parmesan cheese, this dish is indulgent without being too heavy. Best of all, it’s made in one pot, so you can enjoy a delicious meal without worrying about a sink full of dishes afterward!
Ingredients
- 6 tablespoons unsalted butter
- 8 ounces mixed mushrooms (cremini, shiitake, oyster)
- 4 ounces cremini mushrooms
- 4 garlic cloves, minced
- 8 ounces whole wheat gemilli pasta, or a similar shape
- 1 bunch of Swiss chard, removed from stems and torn
- 3 ½ cups low-sodium vegetable or chicken stock
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup freshly grated Parmesan cheese
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Mushrooms and Garlic: In a large pot, melt the butter over medium heat. Add the mixed mushrooms and cremini mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the Pasta and Stock: Add the whole wheat gemilli pasta to the pot along with the vegetable or chicken stock. Stir to combine, and bring the mixture to a simmer.
- Cook the Pasta: Cover the pot and let the pasta cook for about 10-12 minutes, or until the pasta is al dente and the stock has mostly absorbed. Stir occasionally to ensure the pasta doesn’t stick.
- Add the Swiss Chard: Once the pasta is cooked, stir in the torn Swiss chard. Cover the pot again and cook for an additional 2-3 minutes, until the chard has wilted.
- Finish the Dish: Remove the pot from the heat and stir in the salt, pepper, and freshly grated Parmesan cheese. Mix everything together until the cheese has melted and the pasta is coated in a creamy sauce.
- Serve: Serve the pasta hot, topped with additional Parmesan cheese if desired. Enjoy your hearty, one-pot mushroom and Swiss chard pasta!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Add Protein: For a more filling meal, you can add grilled chicken, turkey sausage, or white beans to the pasta.
- Vegan Version: To make this dish vegan, replace the butter with olive oil and use a plant-based Parmesan cheese alternative.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic to give the dish a little heat.
- Other Greens: If you don’t have Swiss chard, you can substitute with spinach, kale, or arugula for a similar result.
Storage/Reheating
- Storage: Store any leftover pasta in an airtight container in the fridge for up to 3 days.
- Freezing: This pasta is best enjoyed fresh, but you can freeze the dish for up to 1 month. Let it cool completely before transferring to a freezer-safe container.
- Reheating: To reheat, warm the pasta in a pot over low heat with a splash of vegetable stock or water to loosen the sauce.
FAQs
1. Can I use regular pasta instead of whole wheat pasta?
Yes, you can use regular pasta, but whole wheat pasta adds a slightly nutty flavor and extra fiber.
2. Can I use other types of mushrooms?
Absolutely! Feel free to use any variety of mushrooms you prefer, such as button mushrooms or portobellos.
3. Can I make this dish without Swiss chard?
Yes, you can replace Swiss chard with spinach, kale, or even arugula if you prefer.
4. Can I use heavy cream for a richer sauce?
Yes, if you want a creamier sauce, you can add a splash of heavy cream when mixing in the Parmesan cheese.
5. Is there a gluten-free option for this recipe?
Yes, you can use gluten-free pasta to make this dish gluten-free.
6. Can I use store-bought vegetable broth instead of homemade?
Yes, store-bought low-sodium vegetable or chicken broth works perfectly in this recipe.
7. How do I store leftovers?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
8. Can I make this dish ahead of time?
You can make this dish ahead of time and store it in the refrigerator. Just reheat it on the stove with a little extra stock to bring it back to a creamy consistency.
9. Can I freeze this pasta?
While it's best fresh, you can freeze the dish for up to 1 month. Be sure to store it in an airtight container.
10. How can I make the pasta more flavorful?
You can add more garlic or a splash of white wine for extra depth of flavor, or incorporate fresh herbs like thyme or rosemary.
Conclusion
This one-pot mushroom and Swiss chard pasta is a perfect, easy-to-make weeknight dinner that’s packed with flavor and nutrients. With the rich umami of the mushrooms and the earthiness of Swiss chard, all in a creamy, cheesy sauce, it’s a dish that will satisfy your cravings without too much hassle. Best of all, it’s made in just one pot, making cleanup simple. Whether you’re feeding a crowd or just yourself, this pasta is sure to become a favorite in your rotation.
One Pot Mushroom and Swiss Chard Pasta
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This one-pot mushroom and Swiss chard pasta is a simple, hearty, and flavorful dish that’s perfect for busy weeknights. The earthy mushrooms and vibrant Swiss chard combine with a creamy Parmesan sauce to create a comforting yet light meal. With minimal cleanup and a nutritious balance of flavors, this pasta dish is sure to become a go-to favorite in your kitchen. It’s quick, satisfying, and made with just one pot!
Ingredients
- 6 tablespoons unsalted butter
- 8 ounces mixed mushrooms (cremini, shiitake, oyster)
- 4 ounces cremini mushrooms
- 4 garlic cloves, minced
- 8 ounces whole wheat gemilli pasta (or similar shape)
- 1 bunch Swiss chard (removed from stems and torn)
- 3 ½ cups low-sodium vegetable or chicken stock
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup freshly grated Parmesan cheese
Instructions
-
Sauté the Mushrooms and Garlic: In a large pot, melt the butter over medium heat. Add the mixed mushrooms and cremini mushrooms. Sauté for 5-7 minutes, until softened and browned. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
-
Add the Pasta and Stock: Add the pasta and vegetable or chicken stock. Stir to combine and bring to a simmer.
-
Cook the Pasta: Cover the pot and cook for 10-12 minutes, or until the pasta is al dente and most of the stock has been absorbed. Stir occasionally to prevent sticking.
-
Add the Swiss Chard: Stir in the torn Swiss chard. Cover the pot and cook for an additional 2-3 minutes, until the chard has wilted.
-
Finish the Dish: Remove from heat and stir in salt, pepper, and Parmesan cheese. Mix until the cheese melts into a creamy sauce.
-
Serve: Serve immediately with extra Parmesan cheese on top, if desired.
Notes
- You can substitute the Swiss chard with spinach, kale, or arugula.
- To make it richer, add a splash of heavy cream when mixing in the Parmesan.
- For a spicier version, add red pepper flakes with the garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian
