A fresh-tasting vegetarian pasta recipe with mushrooms and Swiss chard in a garlic and lemon creamy sauce. This pasta dish really hits the spot when you need an easy-speedy yet delicious weeknight supper.
250gmushrooms - wiped and roughly chopped(I used half chestnut and half shiitake)
1tsptamarior your favourite soy sauce
a good grinding of black pepper
½lemon - zest and juice
160gdried wholemeal pasta - cooked as per pack instructions
grated Italian hard cheese or vegan 'parmesan' to serve.optional
Heat the oil in a large pan over a moderate high heat for a minute or two. As soon as it's hot, throw in the garlic and thyme.
Stir fry for thirty seconds, then toss in the mushrooms.
Stir-fry the mushrooms for two minutes, then add the butter and fry for another minute.
Whilst the mushrooms are frying, thinly slice the chard stalks and roughly chop the leafy tops.
Add the stalk slices and salt to the mushrooms. Stir, then clamp the lid on the pan, lower the heat and allow to simmer for four minutes.
Add the chopped leaves along with the tamari, place the lid back on the pan and cook for a further four minutes.
Pour in the cream, add the nutmeg and lemon zest, stir and let it cook with the lid on for a couple of minutes.
Turn the heat off, check for seasoning and add a little more salt, tamari or pepper if you feel it needs it. Squeeze in a little of the juice from the half lemon. Stir, taste and add a little more if you feel it needs it.
The key to this dish is to ensure that the garlic and mushrooms are chopped and ready to go before you begin cooking.You can chop the chard up whilst the mushrooms are cooking. Start heating the water for your pasta at the same time as you heat up the oil for the garlic and the two should be ready at the same time.If you have it, a good sprinkling of finely chopped parsley is lovely to go over the top as well as a good grating of cheese.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.