Jenner’s Mushroom & Swiss Chard Pasta

Jenner’s Irresistible Mushroom & Swiss Chard Pasta is a hearty, garden-fresh meal that’s full of vibrant flavors and satisfying textures. This delicious dish features chickpea pasta as a protein-rich base, combined with sautéed mushrooms, fresh Swiss chard, and cherry tomatoes straight from Cayley and Brandon Jenner’s California garden. The addition of Field Roast Italian Garlic & Fennel Sausage brings a bold, savory depth that perfectly complements the fresh veggies and herbs.

Earthy mushrooms and tender Swiss chard create a rich, satisfying foundation, while juicy cherry tomatoes add a burst of natural sweetness. Fresh thyme, also from their garden, provides a fragrant, herbal touch that enhances the sausage’s fennel and garlic notes, creating a perfect harmony of flavors. To top it off, the dish is sprinkled with toasted pine nuts for a light crunch and a subtle nuttiness that completes each bite.

This Mushroom & Swiss Chard Pasta is a true celebration of fresh, wholesome ingredients and makes for a perfect weeknight meal or a dish to impress guests. Watch episode 1 of At Home With the Jenners on UnchainedTV to see Cayley and Brandon preparing the Mushroom & Swiss Chard Pasta in their own kitchen. Scroll down for the full recipe and bring the Jenners’ irresistible garden-fresh pasta to your own table!

Get more of Cayley & Brandon Jenner’s recipes

Watch all episodes of At Home With the Jenners on UnchainedTV

Print Recipe

Jenner's Mushroom & Swiss Chard Pasta

Course: pasta

Keyword: at home with the jenners, swiss chard

Servings: 4 Servings

Ingredients

• 1 package chickpea pasta
• 1 large shallot roughly chopped
• 8 ounces mushrooms sliced
• 1 bunch Swiss chard cleaned and chopped
• 2 Field Roast Italian garlic & fennel sausages sliced
• 4-5 garlic cloves roughly chopped
• 4-5 sprigs fresh thyme
• 1/3 cup pine nuts
• 1 cup cherry tomatoes halved
• Juice of 1 lemon
• 2-3 tablespoons olive oil
• Sea salt and fresh ground pepper to taste
• Red pepper flakes to taste

Instructions

• Bring a large pot of salted water to boil for pasta.
• Heat olive oil in a large skillet over medium heat.
• Add shallots and cook until softened, about 3-4 minutes.
• Add mushrooms and cook until they release their moisture, about 5-7 minutes.
• Add garlic and thyme sprigs, cook until fragrant, about 1 minute.
• Add sliced plant-based sausages, cook until lightly browned.
• In a separate small pan, toast pine nuts until golden, watching carefully to prevent burning.
• Add Swiss chard to the main pan and cook until wilted.
• Add cherry tomatoes and cook just until they begin to soften.
• Meanwhile, cook pasta according to package instructions for al dente.
• Reserve 1 cup pasta cooking water before draining.
• Add drained pasta to the vegetable mixture.
• Add lemon juice, salt, pepper, and red pepper flakes.
• Add pasta water as needed to create a light sauce.
• Top with toasted pine nuts and serve immediately.

Notes

Notes

• Can substitute other leafy greens for Swiss chard
• For extra flavor, finish with additional fresh herbs