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Creamy pasta with chard & lemon
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This speedy, fresh-tasting supper dish will hit the spot if you are hankering for fresh veg. It is vegan-friendly, but you can use dairy crème fraîche if you prefer.
75g paccheri rigati pasta tubes
2 tsp olive oil
1 garlic clove, crushed
3 salad onions, sliced
80g Swiss chard, leaves and stalks separated, stalks finely chopped, leaves shredded
pinch chilli flakes
½ unwaxed lemon, zest, plus a squeeze of juice
5 tbsp Oatly creamy oat fraiche
pinch freshly grated nutmeg
½ tbsp toasted
1. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a wide, non-stick saucepan over a medium heat. Add the garlic, salad onions and chard stalks; season. Cook, stirring every so often, for 6 minutes, then add the chard leaves and sauté for a further 2-3 minutes, until wilted. Remove from the heat and stir in the chilli flakes and lemon zest. In a small bowl, mix the oat fraiche with the lemon juice and grated nutmeg; season.
2. Drain the pasta, reserving a mug of the cooking water. Add the pasta to the vegetables in the pan with the oat fraiche mixture and the rocket. Toss to mix well, adding a little pasta water until the sauce coats the pasta. Pile into a warm bowl, scatter over the pine nuts and serve with extra chilli flakes scattered over, if liked.
Typical values per serving:
This recipe was first published in October 2020.