Whole Wheat Pasta with Swiss Chard and Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium onion (s)
- 1 clove garlic
- 2 cm ginger, fresh
- 200 g whole wheat pasta
- Salt water
- 1 teaspoon oil
- 300 g Swiss chard
- 150 ml coconut milk
- 100 ml vegetable stock
- 1 tablespoon peanut butter with pieces
- 0.5 teaspoon ½ pul beaver
- some lime juice
- 2 kaffir lime leaves
- Peanuts, salted, chopped
- salt
Print Recipe
Pin Recipe Instructions
- Cut the onion, garlic and ginger into fine cubes. Cut the chard stalks from the greens. Cut the stalks into fine strips and the leaves into wide strips.
- Prepare the pasta in plenty of salted water according to the instructions on the packet.
- Heat the oil in a large pan. Sweat onions, garlic, ginger and chard stalks in it (approx. 2 min.). Add the chard leaves and sauté briefly. Deglaze with coconut milk and vegetable stock and bring to the boil. Stir in peanut butter, add lime leaves and simmer over a low heat for about 5 minutes. Season to taste with Pul Biber and lime juice.
- Remove the lime leaves and mix the pasta into the sauce. Season with salt or sprinkle with chopped peanuts as desired.
- You can get lime leaves in Asian stores, alternatively you can leave them out and use more lime juice.
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