One Pot Mushroom and Swiss Chard Pasta.
This is exactly how you make a Monday meal.
Do you need a Monday meal?
I totally need a Monday meal after doing important things this past weekend like finally unpacking an armful of boxes from, uh, August while feeling like our home will never be uncluttered or clean again and spending approximately 43 minutes trying to learn how to use snapchat (howsweeteats, shocking) and feeling like a very old, old person who doesn’t know how technology works.
Seriously. How does it work?
And why do I now have one after swearing I’d never have one? Perhaps that’s where I can share pics of this crazy cluttered life of mine and things like what we had for dinner last night – a killer cast iron filet that I somehow cooked to perfection.
This isn’t that, but it’s ridiculously easy. Embarrassingly easy!
I know the whole “one pot” thing has been floating around forever. I’ve wanted to try it, specifically the Martha version because it just looks SO easy and delicious. But in this case, I decided to make a let’s-use-up-all-the-junk-in-the-fridge pasta and this is what I had.
Mushrooms. Lots and lots of mushrooms.
Swiss chard. I know! Weird. Weird for me. Unlike me. I bought for another pasta dish that I saw in Food and Wine or something and then I lost the magazine and then I lost my mind. So I just… had a lot of swiss chard.
Okay so wait for it.
Wait for it.
It all goes
in
one
pot.
!!!!!
Seriously. This still blows my mind. Like you just put all this stuff in one pot and fill it with stock or water and then cook it and it comes out like a regular meal.
Why are we still boiling pasta separately again these days?!
No idea.
This is the ideal meal if you’re short on time. I took a few extra steps like browning some butter first, then sautéing the mushrooms for extra flavor, but in a pinch you don’t even need to do that. You can just season the heck out of it after.
OR! You can throw it all in the pot. Brown some butter while it’s cooking. Then pour the vat of butter you brown over the pasta when finished. Yes, vat. I said vat. If you’ve browned butter before, you know that you will want to make brown a vat.
You will also want to eat a vat! Of this.
And drink a glass* of wine. It’s Monday. You deserve it.
One Pot Mushroom and Swiss Chard Pasta
Ingredients
- 6 tablespoons unsalted butter
- 8 ounces mixed mushrooms, cremini, shiitake, oyster
- 4 ounces cremini mushrooms
- 4 garlic cloves, minced
- 8 ounces whole wheat gemilli pasta, or a similar shape
- 1 bunch of swiss chard, removed from stems and torn
- 3 1/2 cups low-sodium vegetable or chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup freshly grated parmesan cheese
Instructions
- Heat a large pot over medium heat and add 4 tablespoons of the butter. Whisk constantly until it begins to bubble and cook for about 5 minutes – just until brown bits appear on the bottom of the skillet. The minute the brown bits appear, turn off the heat and pour the brown butter into a bowl. Set it aside.
- Add the remaining butter to the skillet over medium-low heat. Stir in the mushrooms and garlic, cooking until the mushrooms soften, about 6 to 8 minutes. Add in the pasta, swiss chard, stock, salt and pepper. Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring, so the pasta cooks. Once the noodles have absorbed all of the water, remove the pot from the heat. Stir in the reserved brown butter. Stir in the parmesan cheese and serve, adding more on top if desired.
Did you make this recipe?
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I appreciate you so much!
*glass = bottle.
107 Comments on “One Pot Mushroom and Swiss Chard Pasta.”
Loved this. Got a heap of chard and mushrooms at a farmers market and found this looking up what to do with them. This was absolutely yummy and my partner said he’d be happy if it was dished up to him at a restaurant. I added porcini mushrooms which added a richness. Def be making this again.
This is a terrific recipe that I’ve made many times. I don’t add the garlic for the first five minutes. I also add the Swiss chard a bit later – maybe when there’s four minutes to go.
Great one to play around with. I didn’t follow the recipe exactly (used WAY more mushrooms, a couple sautéed onions, more garlic, also the chard stems), but I got the spirit of the thing. It was DELICIOUS. I can’t wait to play around with this some more. I want to do it with wild mushrooms and maybe truffle salt…. Also, the Parmesan really makes it pop off. SOOOO GOOD!
My husband couldn’t stop raving about how good this was! Wonderful way to fix swiss chard. Definitely a keeper!
Made this as given, except! I chopped the chard stems into quarter inch pieces and added them to the pot with the mushrooms and then the garlic And did not use whole wheat pasta. Still very delicious Very delicious! Definitely a Make Again.
Everyone in my family loves this. I found it looking for a way to use up the Swiss chard & mushrooms from my CSA but I’ve made it numerous times since then, sometimes subbing in other ingredients for mushrooms, including a can of beans on a bare cupboard day .I add chard stems with the pasta and add the leaves a bit later. Every time is a winner.