Jenner's Mushroom & Swiss Chard Pasta
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