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
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?!
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.
- 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
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.
*glass = bottle.