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Creamy Red Chard Linguine

December 14, 2010 65 Comments

Serves 4 || Total Time: 30 minutes


File under simple but impressive! This pasta is all about color and texture – cashews makes it rich and creamy, while swiss chard is delightfully chewy and toasted pine nuts provide crunchy explosions of flavor. When cooking with chard, I like to use the whole animal. The beautiful red stems and some red wine make this pasta a fun pink hue. I’ve also used a ton of garlic two ways, sliced and minced, so be prepared for serious garlic love!

Notes: Cashew creme works best if the cashews soak in water for at least an hour, and up to overnight, so try to plan ahead! If not, it will still be good, just not as smooth and creamy. For the chard, slice off the very woodsy bottoms of the stems, but use the rest of the stems once you’ve stripped off the leaves.

8 oz linguine (I use whole wheat)

1/2 cup cashews, soaked in water for at least an hour (see note)

1 1/4 cups vegetable broth

1/4 cup to 1/2 pinenuts

Olive oil (from 1 teaspoon to 2 tablespoons, however much you want to use)

1 red onion, thinly sliced

4 cloves garlic, thinly sliced

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

Fresh black pepper to taste

1/2 teaspoon salt

1/2 cup dry red wine (Merlot works great)

Additional 1/2 cup vegetable broth

1 lb red swiss chard, leaves torn into bite sized pieces, stems thinly sliced

2 tablespoons fresh lemon juice

Boil water for the pasta and cook according to pasta directions.

Drain the soaked cashews and then puree them with 1 1/4 cups vegetable broth until completely smooth. It might take up to 5 minutes to get it really smooth.

Preheat a large pan over medium heat. Toast pine nuts until browned (about 3 minutes). Remove from pan, place in a small bowl (or whatever) and set aside.

In the same pan, saute onions in oil and a pinch of salt for about 5 minutes. Add sliced garlic and saute for two more minutes. Add minced garlic, thyme, red pepper flakes, black pepper and salt and saute for a minute more. Add swiss chard stems (reserve leaves) and saute another two minutes.

Pour in the wine and vegetable broth and turn the heat up to bring to a boil. Let reduce for about 5 minutes. Lower heat and add swiss chard leaves until they are completely wilted.

Add the cashew cream and lemon juice and stir until heated through. Taste for salt and pepper.

By this time the pasta should be cooked and drained. Add it to the pan, turn off heat, and toss to coat.  Serve as soon as you can and top with pinenuts.

Filed Under: Entrees, Recipe, V-tines Day Tagged With: linguine, Pasta, pinenuts, swiss chard

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Comments

  1. Amy

    February 15, 2013 at 1:01 am

    Okay I just made this for Valentine’s day for my family, because, well, PINK! And can i just say it is ridiculously delicious. “Isa has never steered me wrong”. Honestly. I need this on a t-shirt.

    Reply
  2. Connie Fletcher

    May 19, 2013 at 9:10 pm

    OK….several years later, still making this and loving every magical mouthful…I, too, want the T-shirt…..”Isa has never steered me wrong”!!!

    Reply
  3. Whitney Carlson

    May 25, 2013 at 5:26 pm

    I LOVE this recipe! It is my go-to for potlucks and helped in my transition to becoming vegan several years ago. I recently discovered my 14 month old has an intolerance for cashews (so sad!) so I decided to try this with sunflower seeds instead. It was delicious! It definitely had a different flavor but my husband actually liked it better this way. So for anyone allergic to nuts, this recipe is still super delicious subbing out the cashews for sunflower seeds!

    Reply
  4. Rachel

    September 2, 2013 at 11:36 pm

    Ok, so I’m a late bloomer with this recipe, but I have to say it ROCKED. I don’t usually have red wine on hand, so I made a concoction of pomegranite balsamic vinegar and veg broth. I also didn’t have enough chard (rainbow is all I could find at the store), so I subbed with bunch of spinach. I will definitely make this again. Thanks for sharing this recipe!

    Reply
  5. Jennifer

    September 8, 2013 at 11:09 pm

    I am allergic to pine nuts – do you recommend leaving them out or substituting with something else?

    Reply
    • IsaChandra

      September 8, 2013 at 11:44 pm

      Toasted walnut are nice!

      Reply
  6. Norie

    February 18, 2014 at 6:05 pm

    Isa do the cashews need to be roasted or inroad yes for this recipe?

    Reply
  7. Sophie

    July 24, 2015 at 2:37 pm

    This was so, so good.

    Reply
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Trackbacks

  1. Creamy Rainbow Chard Linguine | Plant Based for Health says:
    June 3, 2013 at 2:10 am

    […] excited about this easy pasta.  In fact, I’m about to warm up some leftovers for lunch and I’m salivating.  We […]

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  2. Spinat-Cashew-Pasta says:
    June 9, 2013 at 6:08 am

    […] verlinkte mir Frau Fledermaus ein Rezept für Pasta mit Spinat-Cashew-Creme… ich kochte es und mein mind war blown. Eine interessante Zutatenzusammenstellung und eine […]

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