Spaghetti With Red Chard And Mustard Cream Sauce Food

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RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE



Red Pepper Spaetzle in Mustard Cream Sauce with Sausage image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 tablespoon grapeseed oil
Coriander Spiced Sausage, recipe follows
1/2 cup water
1/2 cup jarred roasted red peppers
2 tablespoons goat cheese
4 tablespoons chicken stock
3 cups all-purpose flour
4 eggs
1 teaspoon minced fresh parsley
1/2 cup cold water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 small shallot, minced
3 tablespoons white wine, or chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
2 tablespoons grated Gruyere
2 pounds pork shoulder (with a good amount of fat), cut into large chunks
Pinch caraway seed
Pinch ground coriander
2 tablespoons fresh oregano
2 tablespoons salt
Ice cold water
Oil
Hog casing

Steps:

  • For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
  • Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
  • For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
  • In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
  • Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
  • Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
  • For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
  • Slice the sausage and serve alongside the spaetzle in cream sauce.
  • Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
  • Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
  • Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
  • Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
  • Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
  • Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
  • Refrigerate the sausage until ready to cook.

SPAGHETTI WITH BACON AND CHARD



Spaghetti with Bacon and Chard image

Bacon and chard are the stars of this quick pasta dinner. Smokey bacon flavors creamy sauce with sharp Pecorino cheese that coats swirls of spaghetti and the earthy greens. It's a decadent way to eat your veggies.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 large bunch or 1 1/2 pounds large, leafy Swiss chard
1/2 pound meaty bacon, Oscar's Smoke House preferred brand
2 tablespoons EVOO or butter
1 onion, white or yellow
1 leek
4 cloves garlic
Salt and pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
About 3/4 cup heavy cream
About 1 cup grated Pecorino cheese, plus more for serving
Red Wine Spritzer, for serving, recipe follows
4 ounces dry, fruity red wine, like Valpolicella or your favorite red
2 ounces brandy
1/2 ounce simple syrup
3 to 4 allspice berries
Juice of 1/2 an orange
1/2 cup chilled seltzer

Steps:

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
  • To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

MUSTARD CREAM SAUCE



Mustard Cream Sauce image

An easy Mustard Cream Sauce recipe

Categories     Sauce     Milk/Cream     Mustard     Summer     Shallot     Simmer     Boil     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Steps:

  • Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

RED SAUCE AND SPAGHETTI



Red Sauce and Spaghetti image

Provided by Food Network

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound spaghetti, for serving
Freshly grated Parmesan cheese, for serving

Steps:

  • In a food processor, puree the tomatoes to a smooth creamy consistency.
  • Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
  • Add the tomatoes and season with salt and pepper.
  • Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
  • To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by sanne

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

SPAGHETTI RED



Spaghetti Red image

This is a timeless spaghetti sauce, a favorite of my Grandmother's. Due to health issues she can't cook anymore, but this is one of her favorites. In the summer I steal fresh tomatoes from my parent's garden... you can't beat this sauce when it's made with homegrown tomatoes. Leave it chunky or run it through a blender... it's up to you!

Provided by Little Mommy

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

4 -5 fresh whole tomatoes
2 tablespoons olive oil
2 -4 garlic cloves, minced
1/2 large onion, diced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 bay leaf
1 -2 teaspoon sugar
1 (6 ounce) can tomato paste
1 lb hamburger, browned and drained
4 slices bacon, cooked crisp and chopped
3 slices bacon, cooked crisp and chopped

Steps:

  • Preheat olive oil in pan
  • Peel and chop tomatoes.
  • saute onion and garlic until tender.
  • add tomatoes, salt, basil, oregano, bay leaf, sugar, crushed red pepper flakes, tomato paste, hamburger and 4 strips of bacon.
  • cover and simmer 15-20 minutes.
  • serve over pasta and sprinkle with remaining bacon.

Nutrition Facts : Calories 354.1, Fat 25.4, SaturatedFat 8, Cholesterol 68.7, Sodium 888.7, Carbohydrate 11.4, Fiber 2.6, Sugar 6.9, Protein 20.9

CREAMY SPAGHETTI



Creamy Spaghetti image

I found this on a package of Philadelphia light cream cheese and it sounds good. It uses jarred sauce and cream cheese, I can't wait to try it.

Provided by Margie99

Categories     Spaghetti

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 lb uncooked spaghetti
1 lb lean ground beef
1 (24 ounce) jar spaghetti sauce
4 ounces light cream cheese, cubed
2 tablespoons parmesan cheese

Steps:

  • Cook spaghetti according to package directions.
  • Meanwhile brown ground beef in a large skillet, drain off grease. Stir in sauce and cream cheese, cook on low for 3-5 minutes or until the sauce is well blended and heated through, stirring frequently.
  • Drain spaghetti, add it to the sauce and mix lightly. Top with parmesan cheese.

Nutrition Facts : Calories 382.6, Fat 14.6, SaturatedFat 6.3, Cholesterol 65.8, Sodium 392.8, Carbohydrate 37.6, Fiber 2.8, Sugar 7.1, Protein 23.5

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by Allrecipes Member

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by sanne

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

CHARD IN DIJON MUSTARD SAUCE



Chard in Dijon Mustard Sauce image

Make and share this Chard in Dijon Mustard Sauce recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 tablespoons olive oil
2 small bunch scallions, chopped
2 small garlic cloves, finely chopped
1/2 lb mushroom, sliced
1 lb fresh chard leaves, finely shredded
1 tablespoon Dijon mustard

Steps:

  • Heat oil in a large skillet or wok.
  • Sauté the scallions and garlic for 2 minutes until softened and tender.
  • Add mushrooms and cook 4-5 minutes more.
  • Add chard, cover and cook over low heat for about 5 minutes or until chard is tender, but still crisp.
  • Mix in mustard and heat 1-2 minutes more. Serve.

CREAMY SWISS CHARD PASTA



Creamy Swiss Chard Pasta image

Make and share this Creamy Swiss Chard Pasta recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

Steps:

  • Wash swiss chard, cut into small pieces.
  • Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
  • Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
  • Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
  • Serve warm.

Nutrition Facts : Calories 314.9, Fat 8, SaturatedFat 2.4, Cholesterol 53.8, Sodium 395.3, Carbohydrate 48, Fiber 3.1, Sugar 8, Protein 14.6

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by Allrecipes Member

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by Allrecipes Member

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

SPAGHETTI WITH SWEET RED PEPPER SAUCE



Spaghetti with Sweet Red Pepper Sauce image

Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.

Provided by Moody

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 cup chopped red onion
3 sweet red peppers, seeded,chopped
1 1/3 cups vegetable stock
salt
fresh ground pepper
3/4 lb spaghetti or 3/4 lb spaghettini
1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
1 large lemon, grated zest of
freshly grated parmesan cheese

Steps:

  • Heat oil and butter in large nonstick skillet over medium high heat.
  • Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
  • Add stock, salt and pepper.
  • Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
  • Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
  • Cook pasta in large pot of boiling salted water until al dente.
  • Drain well and add to sauce in skillet.
  • Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
  • Transfer to large serving bowl and sprinkle with lemon zest.
  • Serve with cheese and pass the peppermill.

Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13

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From traditionallymodernfood.com


CHARD, TOMATO, MUSTARD AND CREAM TAGLIATELLE
Mix the cream with the mustard and whisk well. Season with a little salt and pepper. When the chard has collapsed, add the mustard cream and simmer gently for about 3 - 5 minutes. Then add the tomato cubes and let cook again, covered, for about 5 minutes. Season to taste with salt, pepper and nutmeg. Drain the pasta well and add to the sauce in ...
From bosskitchen.com


SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE
Aug 19, 2018 - A great vegetarian pasta recipe with spaghetti, chard, and tomatoes in a creamy Dijon mustard sauce, a great mid-week dinner or for guests. Aug 19, 2018 - A great vegetarian pasta recipe with spaghetti, chard, and tomatoes in a creamy Dijon mustard sauce, a great mid-week dinner or for guests. Pinterest. Today. Explore . When the auto-complete results are …
From pinterest.co.uk


SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE - PASTA
Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
From worldrecipes.org


SWISS CHARD SPAGHETTI WITH MUSTARD CREAM SAUCE | RECIPES.NET
Cook onions, chard stalks, and garlic, stirring, for about 5 to 10 minutes until soft. Add chard leaves and the rest of the butter. Cover and cook for about 8 to 10 minutes until the chard is soft and wilted. Combine cream and mustard in a bowl then season with salt and pepper. Add to chard in the pan and simmer for about 3 to 5 minutes.
From recipes.net


SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE
Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
From easycookfind.com


SPAGHETTI WITH CHARD RECIPE | EAT SMARTER USA
Over medium heat, simmer mixture until vegetables are tender, 8-10 minutes. 6. Meanwhile, cook pasta in a pot of boiling salted water until al dente according to package instructions. 7. Drain the pasta, reserving 2-3 tablespoons of pasta water. Stir pasta water into the chard sauce and serve over the pasta. Post the first comment.
From eatsmarter.com


LENTIL PASTA WITH CREAMY MUSTARD SAUCE - THE CURIOUS PLATE
Bring a large pot of water to a boil. Add a pinch of salt and pasta. Cook the pasta until al dente about 8 to 10 minutes. Drain the pasta and set aside. Meanwhile, preheat a skillet to medium-high heat. Add the sausage and cook until no longer pink about five minutes.
From thecuriousplate.com


MUSTARD BOLOGNESE SAUCE ON SPAGHETTI - SPREAD THE MUSTARD
3. Add pasta sauce and mustard, bringing the mixture to a rapid boil on high heat. Reduce heat and simmer until liquid almost evaporates. 4. Cover pan, reduce heat and simmer about an hour, stirring occasionally until sauce thickens. 5. Cook spaghetti noodles in 5 quart (5 1/2 L) pot with 3 quarts (3 1/2 L) of boiling water.
From spreadthemustard.com


CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA - AVERIE COOKS
Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes. Add the mustards and stir to combine. Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce and thicken. Taste sauce and add salt and pepper to taste.
From averiecooks.com


RANDOM RECIPE IDEA FOR DINNER | SPAGHETTI-WITH-CHARD-AND …
Recipe Roulette. Recipes; Cuisines. African; Indian; French; British; European; Italian; Australian; Jewish
From reciperoulette.tv


ONE POT PASTA WITH CHARD AND CREAMY ROSé SAUCE
Preparation. In a large saucepan over medium-high heat, brown shallots and garlic in oil for 3 minutes, stirring occasionally. Add chopped meatless meat, tomato sauce, non-dairy milk, water and hummus and bring to a boil.
From teamnutrition.ca


RED CHARD AND PASTA - COOKEATSHARE
Whole Wheat Calzone Recipe with Chicken, Red Chard & Gorgonzola Cheese 1437 views a 1-pound bunch of red chard , thinly slice the leaves crosswise and discard the stems
From cookeatshare.com


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