Sauteed spicy mushrooms, garlic + rainbow chard tossed in a silky smooth sauce with pasta and sun-dried tomatoes. This simple weeknight meal is super healthy + incredibly easy to make!
INGREDIENTS – serves 2
1/2 box pasta
2T olive oil or butter
4-6 shitake mushrooms, chopped
2 garlic cloves, minced
2c swiss/rainbow chard, chopped (sub kale or spinach)
Pinch of red pepper flakes – to taste
4-5 sun-dried tomatoes, chopped
1/4c reserved pasta water
1/4c parmesan, grated
Dash of nutmeg
Cook pasta to package instructions in salted water, reserving 1/4c pasta water before dumping it.
Saute mushrooms in olive oil on med-high heat for about 3 minutes. Add garlic, chard, red pepper flakes + sun-dried tomatoes with a pinch of salt then stir, cooking for 2 more minutes. Turn off the heat, pour in the reserved pasta water, cooked pasta, parmesan + nutmeg. Toss to coat until everything has melted together into a luscious sauce. Top with some extra parmesan + fresh cracked black pepper.