Creamy Garlic Mushroom and Swiss Chard Penne with Smoked Paprika

This creamy penne pasta brings together earthy wild mushrooms and tender Swiss chard in a rich, savory sauce. A touch of smoked paprika and a sprinkle of chili flakes add warmth and a gentle kick, while Parmesan cheese ties everything together.

Perfect for a quick weeknight dinner, this dish comes together in about 30 minutes. The pasta is cooked al dente, then tossed with a creamy mushroom and chard mixture. Serve it hot with extra Parmesan on top for a satisfying meal.

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Ingredients

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 bunch Swiss ChardView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed Wild MushroomsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the onion. Remove the ribs and stems from the Swiss chard and slice them thinly; slice the leaves into ribbons. Mince or grate the garlic.
2. Add the chard stems to the boiling water and cook for 2 minutes. Then add the chard leaves and cook for about 1 minute until wilted. Remove with a slotted spoon and set aside. Keep the pot of water on the stove for the pasta.
3. Heat 1 tablespoon olive oil in a large non-stick pan over medium heat. Add the onion, season with salt and pepper and cook for about 5 minutes until slightly softened.
4. While the onion cooks, add the penne pasta to the boiling water and cook according to package directions until al dente, about 9-10 minutes.
5. Add the mixed wild mushrooms to the pan with the onion, season with salt and pepper and cook for about 5 minutes until golden brown. Stir in the garlic, smoked paprika and chili flakes (to taste) and cook for 30 seconds until fragrant.
6. Add the sour cream and 1/4 cup of reserved pasta water to the pan. Stir to combine and cook until the sauce thickens slightly, about 2 minutes.
7. Drain the pasta and add it to the pan with the sauce. Add the cooked chard stems and leaves and toss everything together until well coated.
8. Serve the pasta immediately, topped with a sprinkle of Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or rigatoni works well in this recipe.

Is this dish vegetarian?

Yes, it is vegetarian. For a vegan version, use vegan sour cream and omit the Parmesan or use a vegan alternative.

Can I make this ahead of time?

This pasta is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or broth.