Garlicky wild mushrooms, caramelized onions and Swiss chard are front and centre in this creamy pasta. We’ve jazzed it up with a touch of smoked paprika and a dash of chili flakes. A sprinkling of Parmesan finishes the dish off right.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Swiss Chard, chopped
Mixed Wild Mushrooms
Parmesan Cheese, shredded(ContainsMilk/Lait)
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince or grate the garlic. Remove any tough stems from the mushrooms, then thinly slice.
Caramelize the onions and mushrooms: Heat a large non-stick pan over medium-high heat. Add the butter, then the onion and mushrooms. Cook, stirring occasionally, until browned and caramelized, 9-11 min. (TIP: getting the veggies nice and browned adds lots of flavour!)
Cook the penne: Meanwhile, add the penne to the boiling water and cook until al dente, 9-10 min. Reserve ¼ cup pasta water (double for 4 people), then drain.
Add the garlic, smoked paprika, and as much chili flakes as you like to the mushroom mixture.
Add the sour cream and reserved pasta water. Stir in the swiss chard leaves until wilted, 1-2 min.
Finish and serve: Add the penne and half the Parmesan to the pan and toss to combine. Season to taste with salt and pepper. Sprinkle with the remaining Parmesan and divide into bowls. Enjoy!