John Myers
Pasta Bake with Swiss Chard
The perfect pasta bake with swiss chard recipe with a picture and simple step-by-step instructions.
- 160 g Spiral pasta, whole grain
- 4 Large chard leaves
- 2 Coarse, fresh sausages
- 150 ml Soy cream
- Salt, pepper, nutmeg
- Grated cheese
- Cook the pasta in plenty of salted water for about 8 minutes (must still be very firm to the bite). Wash the chard thoroughly, cut the stalks into thin slices. Steam the stem sections in a little water. Roll up the leaves and cut into fine strips. Add to the stalks and simmer for about 3 minutes, then drain.
- Put a little oil in a pan. Squeeze small nuggets out of the intestines of the sausages and fry them. Add the chard. Deglaze with the cream and season well. Fold in the pasta.
- Put everything in a greased, flat casserole dish, sprinkle cheese over it and bake for 15-20 minutes at 180 degrees convection.
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