Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Pappardelle with Chard and White Beans

Pappardelle with chard

Pappardelle, a flat ribbon noodle, is an elegant backdrop for chard, beans, and squash. It’s a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share. If you do transport it, put it in a large covered casserole dish after allowing it to cool somewhat. Before serving, borrow your host’s oven, set at 350º F. to warm the dish up for 15 to 20 minutes; or microwave on High for 5 minutes to reheat. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Pappardelle with chard recipe

Pappardelle with Chard and White Beans

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Course: Pasta
Cuisine: Italian / vegan
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 to 8
Author: Veg Kitchen

Ingredients

  • 10 to 12 ounces chard green, Swiss, or rainbow
  • 10- to 12- ounce package pappardelle (long broad pasta;
  • substitute fettuccine if unavailable)
  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic minced
  • 1 medium zucchini yellow summer squash quartered and thinly sliced
  • 1/4 cup white wine or water
  • 28- ounce can diced tomatoes
  • 16- ounce can cannellini white beans, drained and rinsed
  • 1/3 cup sliced sun-dried tomatoes oil-cured or not, as preferred
  • 1/3 cup dark raisins or currants
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted pine nuts optional

Instructions

  • Cut the thickest part of the mid-ribs away from the chard leaves. Slice the ribs thinly.
  • Rinse the leaves and ribs in a colander, then drain and coarsely chop the leaves.
  • Cook the pappardelle in plenty of rapidly simmering water according to package direction until al dente, then drain.
  • Meanwhile, heat the oil in an extra-large saucepan or steep-sided stir-fry pan. Add the garlic and sauté over medium-low heat just begins to turn golden. Add the zucchini or summer squash and continue to sauté until tender-crisp.
  • Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
  • Stir in the tomatoes, beans, dried tomatoes, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
  • Combine the cooked pasta with the chard mixture in a large serving bowl. Toss well; season to taste with salt and pepper, and toss again. Top with the optional pine nuts and serve at once.

Pappardelle with chard recipe

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