Chard makes a regular appearance in my CSA share & I always welcome it. Chard is a favorite leafy green & for good reason, as it’s considered to be one of the healthiest vegetables around.
Always thinking ahead in terms of new chard-based recipes, a few nights ago an idea popped into my head for a pasta dish with fresh chard & rich mushrooms. I searched around the blog-o-sphere for inspiration & landed on this recipe from Fat Free Vegan Kitchen. I quickly took note, & knowing one can never go wrong with one of Susan’s recipes, I decided to follow it to the letter, rather than adapting it.
As I went back to work today & tomorrow is dreaded “tax day,” tonight I was craving some pasta comfort. This dish covered all bases with protein rich chickpeas, hearty portobello mushrooms, vitamin-rich chard, & wholesome pasta. A touch of red pepper flakes, & a splash of balsamic vinegar added some kick & tang, while a sprinkle of vegan parm gave a nice salty bite.