Spaghetti with Red Chard and Mustard Cream Sauce recipe
All Recipes Main Dish Recipes Pasta
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 caloriescarbohydrate: 99.4 gcholesterol: 131.7 mgfat: 43.1 gfiber: 7.5 gprotein: 21.5 gsaturatedFat: 26 gservingSize: -sodium: 742.8 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti with Red Chard and Mustard Cream Sauce
Directions
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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.
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.
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.
Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.