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.
110 Comments on “One Pot Mushroom and Swiss Chard Pasta.”
made this tonight, but added in can of drained and rinsed cannellini beans… sooo goooooood!!! OMG!
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Sounds really delicious. Will be giving this a go. Thanks for sharing.
Simon
Great recipe! I used a combination of rehydrated dried mushrooms and fresh portobello (’cause that’s what I had), and it was great! I think the dried mushrooms helped give the dish a more intense mushroom flavour too :)
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Delicious recipe! Made this for dinner tonight. I’ve got a cold at the moment, but even battling against my dulled taste buds I know that it’s good! Thank you! :)
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This looks amazing! Would the same measurements for stock work with brown rice pasta?
This was perfection! I found the recipe on Pinterest and have to admit that I was a bit skeptical about how it would turn out. Thankfully I decided to give it a try.
Thank you! I now have a new fallback recipe for when I have tons of Swiss chard to use up.
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I made adjustments to the recipe & it was really good. I used Nutiva shortening instead of the butter, just used regular fresh mushrooms. For noodles, I used gluten free quinoa spiral shaped noodles, left out the pepper, added ginger & tamari for additional taste, and homemade vegan parmesan cheese along with nutritional yeast (since I didn’t have enough parm cheese). It even tasted good cold.
For me, I don’t think just s&p and garlic would’ve been enough flavoring.
Thank you for the recipe, as I needed something good to use up my swiss chard.
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This was so fuckin good! Those are the only words to put it! Thank you for sharing your talents! I used pasta wheels instead of the type you suggested, but it was delicious!
I found this a couple of months ago and it has made it into our weekly rotation. Everyone in the family loves it, including my mushroom hating 11 year old! Absolutely delicious, especially on cold winter nights. Thanks!
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If I were to double the amount of pasta in the recipe would I also double the amount of stock, or would it be too much? Looking forward to making this tonight. Thanks!
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Made this because I’m inundated with chard every fall. I read the recipe once and didn’t look back when making it a few days later. So I threw in handfulls of this and that. Forgot the salt and pepper. ..didn’t need that! The flavor of this dish is over the top! I only remembered the browned butter and garlic part. Threw in a baleful of chard and holy crap ! This recipe is so easy and probably the most flavour-rich thing I’ve tried with literally no seasoning. In summary, this dish is
the bomb!
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I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
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This looks amazing! Would it work with regular pasta? Would the stock proportions be different? Trying to use what I have on hand!
Thanks,
M
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AMAZING!! Like seriously so good I may make it again next week and every week thereafter!!
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February 2019. Made this recipe for one. Cut all ingredients in half. Used “better Than Boullion” Chicken stock base and served with broiled shrimp…THE BEST.. Thank you!
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So easy. I browned the butter and set most of it aside, leaving about a tablespoon to cook some chicken thighs. Then I did the rest of the recipe as instructed. I had more broth left than I had anticipated but it made a yummy sauce! I also added some chopped castalaverno olives. So good, so easily customizable, exactly what I needed to do with the chard and mushrooms that needed to be eaten! Yum yum yum.
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So good. Made this last night and topped with a scoop of ricotta cheese. Definitely a keeper – thanks for including this in your spring 2019 list or I would’ve missed it!
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Recipe sounded so good I picked a bunch of Swiss chard and got to work. Made a few additions-tsp capers, 1/2 chopped onion and
A few cut up small tomatoes for color. Thanks
For the recipe!
Fantastic, easy weeknight recipe! I stay quite low-carb and used my no-carb pasta to make this. I’m a foodie (despite the carb thing) and just a tad more stock made the dish turn out beautiful (it’s very high in fiber). Thank you for the recipe!
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Love your writing style. It is Saturday. I just did my usual “clean it all up weekend chore” because no one else seems to see what needs to be done. So after putting away $400.00 of groceries in a pantry that was a disgrace I brought out all those partially used packages of pasta, nuts, grains, and went looking for something quick cause I too have a plethora of swiss chard and well, we sort of tired of just sautéed greens. THIS recipe looks perfect and I can’t wait to give it a try.
How many calories per serving? I made it. Love it
And am on Noom.
Thanks
fantastic. I had some fresh shiitakes and dried woodeards and they worked great together. I let the Woodward soak overnight. really tasty dish.
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Just made your recipe this evening. We absolutely loved it. Rather than using regular salt, I used black truffle salt, to taste. Absolutely delicious. Thank you for this recipe, this is such a great meatless meal.
This was absolutely delicious! What a great way to use lots of chard. I didnt have any stock at home so I used 1/2 cup of white wine, the liquid from a can of chicken noodle soup and water.
What? No onions?
Found this receipe for my husband to cook. What a treat, we loved it. Little washing up. Since we had a bumper crop of chard on our allotment this was ideal. We found a new pasta favourite