zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Creamy pasta with chard & lemon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Creamy pasta with chard & lemon

    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.

    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 1

    Ingredients

    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
    30g rocket
    ½ tbsp toasted
    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary