Recipe for Portobello Chard Sauté with Whole Wheat Pasta

a serving of whole wheat angel hair pasta mixed with greens and mushrooms

Entrees Plant-Based and Veggie-Packed

Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety. It’s also not from Switzerland at all, but keep its secret and enjoy. The flavor of the chard, halfway between spinach and collards, sets off against the nutty whole wheat pasta and meaty mushrooms nicely, and the sautéed stalks add extra dash of fiber and flavor.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (3/4 cup) servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Recipe Ingredients

8 ounces whole wheat angel hair pasta
1/4 cup vegetable broth
1 1/2 tablespoons olive oil
1/8 teaspoon crushed red pepper
1/2 cup Swiss chard stalks, thinly sliced
1 teaspoon kosher salt
1 1/2 cups portobello mushrooms, clean and sliced
6 cups Swiss chard, shredded
1/2 cup shallots, thinly sliced
fresh ground black pepper
1 tablespoon fresh garlic, minced

Follow the prep technique next to each ingredient.
Cook pasta, following the package instructions. In a large skillet sauté portobello mushrooms, shallots, Swiss chard stalks, crushed red pepper and garlic with the olive oil. Add the vegetable broth and reduce to half. Add the Swiss chard and sauté until wilted. Fold in the cooked pasta and season with salt and pepper.
Serve with parmesan on the side.