Creamy pasta with chard & lemon

Name: Creamy pasta with chard & lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 75 g paccheri rigati pasta tubes; 2 tsp olive oil; 1 clove/s garlic, crushed; 3 salad onions, sliced; 80 g Swiss chard, leaves and stalks separated, stalks finely chopped, leaves shredded; 1 pinch chilli flakes; ½ unwaxed lemon, zest, plus a squeeze of juice; 5 tbsp Oatly Creamy Oat Fraiche; 1 pinch freshly grated nutmeg; 30 g rocket; ½ tbsp toasted pine nuts

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Yotam Ottolenghi and Noor Murad on episode 2, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Vegan

Serves1
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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75g paccheri rigati pasta tubes
2 tsp olive oil
1 clove/s garlic, crushed
3 salad onions, sliced
80g Swiss chard, leaves and stalks separated, stalks finely chopped, leaves shredded
1 pinch chilli flakes
½ unwaxed lemon, zest, plus a squeeze of juice
5 tbsp Oatly Creamy Oat Fraiche
1 pinch freshly grated nutmeg
30g rocket
½ tbsp toasted pine nuts

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.
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.