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.
INGREDIENTS
– 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
INSTRUCTIONS
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!