Best Swiss Chard Spaghetti Recipe 

I enjoy stuffing pasta with aromatics like this simple, vegetable-packed spaghetti recipe. Delicious and high in plant-protein (chickpeas!). Weeknight-friendly and easy to make.   


– 1/2 pound oyster mushroom – 3/4 pound Swiss chard – 1 large red onion – 1/2 of a preserved lemon – 4 garlic clove – 1 large Fresno pepper – 2 cups fresh parsley – 1/3 cup extra-virgin olive oil – Diamond Crystal kosher salt – 2 tablespoons salted butter – 1 14-ounce can of chickpeas drained and rinsed – 8 ounces whole wheat spaghetti – 1/2 cup balsamic vinegar or dry red wine


Keep tiny oyster mushroom strips.  Swiss chard ribs should be cut longer and thinner. Red onion quarters.  

Step 1

Trim the Fresno pepper, preserved lemon, and garlic (remove seeds if not spicy).Finely chop and reserve parsley.Medium-heat a large sauté pan. Half olive oil for a few minutes.  

Step 2

Brown torn mushrooms in oil for 4-5 minutes. Salt and shake in pan for 4-5 minutes to shrink, brown, and crisp. Small bowl for storage.  

Step 3

Refill pan with butter and oil. When butter melts, add red onion, preserved lemon, and chickpeas. Mix occasionally until chickpeas are golden brown and onion caramelises, 14–15 minutes.   

Step 4

Add salt generously. Fresno pepper and garlic brown in 4-5 minutes.Put a large pot of water on the stove beside this pan. Hot, salty water with large pinches.  

Step 5

Package instructions call for boiling pasta just shy of al dente.Return mushrooms to sauté pan after boiling pasta. Balsamic vinegar is sauté pan cleaner. Simmer half. Sprinkle salt.  

Step 6

Add spaghetti to sauté pan using tongs. Add Swiss chard and pasta water. Cover the pan and lower heat for 2-3 minutes to wilt the chard into the pasta.  

Step 7

Add chard to spaghetti without lid. For glossy, black spaghetti, add water.Parsley puts half in the spaghetti, half on top.Season with parsley and serve!  

Step 8

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