Spicy Swiss Chard Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 30 g raisins
- 300 g Swiss chard
- 1 onion (s), red
- 200 g pasta, (spiral pasta)
- salt
- 20 g pine nuts
- 2 tablespoon olive oil
- 200 g minced meat, OR:
- 70 g soy schnitzel, fine
- 1 clove garlic
- 0.5 teaspoon ½ chilli flakes (if you like it spicier, add 1 )
- pepper
Print Recipe
Pin Recipe Instructions
- Soak the raisins in warm water. Clean the chard, cut into leaves and stems. Cut the stems crosswise into strips approx. 0.5 cm thick. Halve the leaves lengthways and cut across into finger-thick strips. Also cut the onion into strips.
- Cook the pasta in salted water according to the instructions on the packet.
- In the meantime, roast the pine nuts in a pan without fat while stirring until golden brown, then leave to cool on a plate. Put the oil in the pan, fry the minced meat (or soy shredded meat according to the instructions on the package with boiling water, 2 teaspoons of stock powder and a little soy sauce, then drain well). Add onions and chard stalks and fry for 5 minutes. Press the garlic, fold in the chard leaves and chilli flakes and fry for another 3 minutes.
- Drain the pasta, collect 100 ml of pasta water and add to the chard with the raisins. If necessary, season with salt and pepper. Mix in the pasta and pine nuts.
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