This recipe for chard pasta with sheep's cheese has become a real family classic over the years. I originally got it from a friend who in turn got it from her Italian Nonna. Of course, over time I have adapted it to my taste and the possibilities of the Thermomix®. It is a dish that reminds me of sunny autumn days when the chard grows abundantly in the garden. The chard is the star here. Its slightly bitter note provides a wonderful contrast to the salty sheep's cheese and the creamy Gouda. Be sure to use fresh chard, as it simply has the best aroma. The pasta, I prefer Spirelli or Penne, perfectly captures the sauce. The vegetable onion and the yellow bell pepper provide a pleasant sweetness and texture, while the garlic gives the dish a spicy depth. The sheep's cheese, preferably a Greek feta, brings a nice saltiness and spice. The Gouda, which is stirred in at the end, provides the creaminess and the "cheese thread" effect that makes the dish so irresistible. When preparing in the Thermomix®, it is important not to chop the onion and pepper too finely so that they still have some bite. Sautéing with garlic butter, herb butter and olive oil gives the vegetables a particularly fine aroma. Caramelizing with a pinch of sugar enhances the sweetness of the vegetables and ensures a nice browning. When mixing the pasta and chard, the reverse rotation is important so that the pasta is not crushed. The sheep's cheese should only be added at the end so that it does not fall apart. For a vegan version, the sheep's cheese can be replaced with a vegan alternative. The Gouda can also be replaced with a vegan cheese alternative or omitted altogether. Instead of garlic and herb butter, you can simply use more olive oil. If you like it spicier, you can add a pinch of chili flakes. Fresh herbs such as parsley or basil also go perfectly with this dish. The chard pasta tastes best freshly prepared. It goes well with a green salad with a light vinaigrette dressing. A glass of dry white wine rounds off the dish perfectly. Leftovers can be stored in the refrigerator and warmed up the next day. The pasta can also be prepared well in advance. The vegetables can be cut and sautéed the day before. The pasta should then only be cooked and mixed with the vegetables shortly before serving. This makes the dish quick to prepare and still tastes fresh.

Hearty Chard Pasta with Sheep's Cheese

Save recipe

Trial expired

Description

Ingredients (13 ingredients)

Preparation (6 steps)

Prepare chard and cook pasta

Chop onion, peppers and chard stalks

Sauté the vegetables

Caramelize

Add chard and pasta

Add cheese

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Hearty Rice Casserole with Olives and Yogurt

Savory Tomato Egg Dish

Stuffed Peppers with Cheese Filling

Hearty Potato Vegetable Composition

Djuvec Rice

Hearty Lentil Lasagna

Eggplant Lasagna with Ricotta

Warming Bean Soup in Greek Style