Go Back

Creamy Swiss Chard & Sun-Dried Tomato Pasta.

Gluten Free Stories
This Creamy Swiss Chard & Sun-Dried Tomato Pasta. is super flavorful, comforting, savory, healthy and the best part ready in 15min. Moreover, it is vegan and FODMAP friendly!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Gluten-Free, Italian
Servings 2 portions

Ingredients
  

  • 200 g pasta of choice
  • 2 tbsp garlic-infued olive oil
  • 1 bunch (10 stems) Swiss Chard
  • 30 g (1/2 cup) sun-dried tomatoes
  • 113 g (1/2 cup) cooked butter beans
  • 80 ml (⅓ cup) veggie broth
  • 225 g (1 cup) vegan cream cheese
  • 30 g (⅓ cup) vegan parmesan or nutritional yeast
  • salt& pepper accroding to taste

Instructions
 

  • Start by boiling the pasta according to the packaging instructions
  • While the pasta is boiling start making th sauce.

To make the sauce

  • First we will rinse out the Swiss chard leaves.Either tear or cut away the thick stalks from the leaves. For this recipe we won’t be using the stalks as they take longer to cook. But don’t throw them away.  You can freeze them and use them in soups or stews.
  • Chop the leaves into inch-wide stripes. 
  • Next dice 1/2 of a cup of sun dried tomatoes.
  • Heat a bit of garlic infused oil in a medium pan on medium high heat
  • Once the oil is heated we will add the Swiss chard and we will cook if for 1 to 2 minutes or until it just starts to wilt.
  • Then add the sun dried tomatoes and let it cook for another 2-3 minutes or until the Swiss chard is completely wilted and softened.
  • In to a blender add the cooked butter beans together with the  vegetable broth,  vegan cream cheese, and vegan parmesan cheese or nutritional yeast and blend everything together.
  • Transfer the sauce to the pan with the swiss-chard and sun-dried tomatoes. Because the pan is hot it will warm up the sauce.
  • When the pasta is cooked  drain it and add it to the sauce. 
  • This dish is best Serve it while it warm.
Keyword Creamy Swiss Chard & Sun-Dried Tomato Pasta.