Fall Pasta with Swiss Chard, Apple and Maple Syrup

Pasta with Swiss Chard and Maple SyrupThis is a very earthy, satisfying and quick fall recipe with no animal products. If you’re not in a rush, you could try making it with quinoa or barley instead of pasta for a more nutritious meal.

Ingredients for 2 servings
A small handful of pistachios or halved walnuts
4 tbsp olive oil
1/2 c chopped red onions
1 peeled, cored and thinly sliced apple
1 bunch of Swiss chard, washed well, spun dry and coarsely chopped
1/4 c apple cider vinegar
A dash of soy sauce (naturally brewed if available)
3 tbsp good maple syrup, or more to taste
A small handful of raisins
1/4-1/2 lb angel hair pasta, depending on how hungry you are
Salt to taste if needed

  1. Heat up salted water for the pasta. While that’s happening make the rest of the dish.
  2. Toast the nuts over low heat for 3-5 minutes in a large, dry pan (no oil) that will fit the vegetables and pasta later. Shake the pan a couple of times to cook the nuts on all sides. Watch the nuts and be careful not to burn them. When lightly toasted, put them in a bowl for later.
  3. Put the olive oil in the pan, turn the heat up to medium and saute the onions briefly until translucent. Spread apple slices across the pan. Give them a few minutes to brown lightly on one side, then turn them over to brown on the other.
  4. Add the Swiss chard, stir and saute a few minutes. Add the vinegar and continue cooking another 5 minutes or so until the chard is about half its original size and there is almost no liquid left in the pan.
  5. By now the pasta water should be boiling. Put in the pasta and cook according to the package instructions (3 minutes with the brand I use).
  6. Meanwhile, add the soy sauce to the vegetable mixture and stir. Add the raisins and maple syrup and stir again. Cook for a couple of minutes on medium-low heat. Taste and add more maple syrup if you’d like it sweeter. Just watch out that you don’t add too much — this is a savory dish.
  7. When the pasta is done, ladle a 1/2 c or so of pasta water into the vegetable pan before draining the pasta. Then add the pasta to the pan, stir well, and cook for a couple of minutes until there is just a little bit of liquid left in the pan. Taste and add salt if needed.
  8. Put it in a big serving bowl, sprinkle the top with nuts and serve.

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One Response to Fall Pasta with Swiss Chard, Apple and Maple Syrup

  1. Environmental Blog November 19, 2011 at 3:21 pm #

    Great recipe! I prepared this yesterday and my family loved it! I used wheat pasta and added Lacinto Kale to it. I also used less olive oil. Next time I’ll try it with Quinoa! Thanks!