Mushroom Swiss Chard Pasta Recipe

Nora Rušev | Savory Nothings

If you’re looking for a simple dish with some rustic elegance, try this Mushroom Swiss Chard Pasta! It’s filled with cozy flavours and looks so pretty with the colourful chard.

Our veggie garden has grown an overwhelming number of cucumbers and tomatoes this summer.

It was a real relief to harvest something else for a change — two huge bushels of rainbow Swiss chard I went to cut off with my pre-schooler the other day.

Mushroom Swiss Chard Pasta Photo

Truthfully, I let it sit in the fridge for a few days because I didn’t know what to make with it. But then I remember a simple pasta dish I used to make while I worked as a nanny.

It’s just as perfect for fall and winter as a big pot of Slow Cooker Tuscan White Bean Soup with Sausage is.

Mushroom Swiss Chard Pasta Picture

I love my Garlic Butter Mushroom Pasta recipe year round, but this one right here is just so nice and hearty for the colder months. Filled with Swiss chard and mushrooms, browned butter and a delicious white wine sauce — so comforting.

The most important part of this recipe is to cook the Swiss chard for long enough. Raw Swiss chard tastes a little like raw rhubarb, and it’s way too crunchy in this pasta dish for my taste.

Mushroom Swiss Chard Pasta Image

So do make sure to cook it until it’s fully softened and slightly caramelized - those flavors will go so well with the nuttiness of the browned butter.

For the browned butter I recommend you make an entire stick or two and use however much you want on this pasta. The remaining butter can go into a clean mason jar and into your fridge.

That way you’ll always have some yummy browned butter on hand — it’s great over baked salmon, with pork chops or in cookies.

Finally, you have a real opportunity here to make this pasta your own with very little effort: The toppings!

Mushroom Swiss Chard Pasta Pic

I used a healthy dose of freshly grated parmesan this time, but it’s really good with chopped hazelnuts or even some crumbly bacon, too!

This pasta dish has this rustic elegance everybody on Pinterest is chasing after these days, so it’s a great meal to serve to company. You’ll probably want to leave some room so you can serve Cranberry Walnut Coffee Cake or Apple Fritters for dessert ;)

However you serve it, it’s a great, comforting and seasonal paste recipe you’ll want to make again and again!

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Mushroom Swiss Chard Pasta Recipe

    4 Servings


  • 4 tablespoons Butter
  • 3 tablespoons Olive Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 1 bunch Rainbow Swiss Chard, stems sliced and leaves roughly chopped
  • 1 pound Brown Button Mushrooms
  • 12 ounces Tagliatelle, or other long pasta
  • 1/2 cup White Wine
  • 1 cup Chicken Broth, or vegetable broth
  • 1 ounce Grated Parmesan Cheese, plus more for serving
  • 1 tablespoon Fresh Chopped Parsley
  • Cracked Black Pepper, to serve


Make browned butter:

  1. Add the butter to a small saucepan and heat over medium-low heat. Melt and gently cook until the butter is deep golden in color and smells nutty.

Make the pasta:

  1. Heat the olive oil in a wide and deep skillet over medium-high heat. Cook the onion, garlic and sliced Swiss chard stalks until softened, about 5 minutes.
  2. Stir in the mushrooms and continue cooking for about 10 minutes or until the mushrooms are cooked, stirring frequently.
  3. While the mushrooms are cooking, boil water for the pasta. Undercook the pasta slightly (it will finish cooking in the sauce).
  4. Once the mushrooms are cooked, stir in the Swiss chard leaves into the skillet with the vegetables and cook until wilted, about 1 minute.
  5. Turn up the heat to high and wait until the pan is sizzling hot. Pour the white wine into the pan and cook, scratching the browned bits off the bottom of the pan. Simmer until the raw alcohol smell is gone, about 1-2 minutes. Stir in the broth and cook for another 1-2 minutes.
  6. Add the pasta to the skillet and cook, tossing all the time, until the pasta is fully cooked and the sauce is clinging to the noodles. Stir in the cheese and parsley.
  7. Serve with the browned butter, extra parmesan and black pepper.


Farm to Table
, , , , , ,
Related Recipes:
Farm to Table Recipes, Pasta Recipes, Dinner Recipes, Easy Dinner Recipes, Family Meals and Snack Recipes, Mushroom Recipes, Vegetable Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nora Rušev
Recipe Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 206
Calories 465

% Daily Value*
Total Fat 26g
  Saturated Fat 2g
Sodium 525mg
Total Carbohydrate 34g
  Dietary Fiber 4g
  Sugars 5g
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nora Rušev

About Nora

Nora loves to create fresh and easy family meals on her site, Savory Nothings. We're excited to have her as our Farm to Table fanatic. Things are about to get delicious!

Show Comments