Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Rigatoni with Chard and Mushrooms
with mozzarella and walnuts

Active: 35 min Total: 35 min

This vegetarian pasta dish is packed full of heartiness with sweet chard, umami mushrooms, and luscious fresh mozzarella. It'll be better than anything you can get at your local Italian trattoria!

Tags

Ingredients

Servings:
4
Metric
Rigatoni with Chard, Mushrooms, and Mozzarella:
  • Garlic - 3 cloves, minced
  • Shallots - 1 bulb, sliced
  • Chard, any type - 1 bunch, leaves torn, stems chopped
  • Mushrooms, portobellos - 2, chopped
  • Rigatoni (sub penne or fusilli) - 8 oz
  • Walnuts - 1/3 cup, crushed
  • Cooking oil - 1 Tbsp
  • Oregano, dried - 1/2 tsp
  • Crushed tomatoes (14 oz / 397 g can) - 1 can
  • Basil - 2 to 3 sprigs, chiffonade
  • Mozzarella, fresh - 4 oz, cubed

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Garlic / Shallots / Chard / Portobellos - Prep as directed. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Save 1 cup (235 mL) of starch pasta water before draining.
  2. Heat a saute pan over medium heat. Add walnuts and toast until golden and aromatic, 4 to 6 minutes. Remove from pan and set aside.
  3. Return pan to medium-high heat. Add cooking oil and then garlic, shallots, and chard stems to heated oil with a sprinkle of salt. Saute until stems start to soften, ~3 minutes.
  4. Add mushrooms with oregano and saute for another 3 minutes and then pour in crushed tomatoes. Simmer for 6 to 8 minutes.
  5. While sauce cooks, chop basil and mozzarella.
  6. Stir in pasta water, chard leaves, and then toss with pasta. Season to taste with salt and pepper.
  7. Divide up pasta and serve with toasted walnuts, basil, and mozzarella.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (117)
Gluten-free (3)
Paleo (23)
Vegetarian (9)

56 reviews

Loved this. I didn't add the reserved pasta water since others had said it turned out watery, and it was absolutely perfect without it. I added a bit of extra salt and probably would do even a little bit more next time.

By: Lisa
Posted: Jan 21, 2017
Diet: Vegetarian
0 Helpful

Thought it lacked flavor

By: JESSICA
Posted: Aug 19, 2015
Diet: Original
0 Helpful

Less chard next time. Added more heat, red pepper flakes Use pasta bowl to finish

By: Amanda
Posted: Jun 28, 2015
Diet: Original
0 Helpful

Don't skip walnuts, basil, etc. Skip the pasta water as already pretty watery. Does need something to take the flavor up a notch - I added a dash of cayenne. Sausage would work, too.

By: Taryn
Posted: Jun 22, 2015
Diet: Original
0 Helpful

My husband forgot to get mushrooms, but otherwise I followed the recipe. I was worried based on some reviews, but it was surprisingly good.

By: jamie
Posted: Jun 20, 2015
Diet: Original
0 Helpful

Too watery and bland

By: Jennifer
Posted: Jun 18, 2015
Diet: Original
0 Helpful