Creamy pasta with chard & lemon
Waitrose and Partners

Creamy pasta with chard & lemon

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. 

Vegan
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 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 pine nuts

Method

  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.

And to drink...

This would pair perfectly with a glass of elegant, refreshing Waitrose White Burgundy.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,904kJ/ 695kcals

Fat

37g

Saturated Fat

12g

Carbohydrates

70g

Sugars

11g

Fibre

9.6g

Protein

15g

Salt

0.7g