Ever since I have a balcony, I try to grow some vegetables every summer. This year I grew lots of tomatoes, some carrots, red radishes, mini cucumbers and swiss chard. I didn’t really knew what to do with the swiss chard first, so it grew kind of massive and I started to desperately think of ideas that would use a lot of it. So I came up with this blended swiss chard sauce, that will turn a whole bunch of swiss chard into a creamy, delicious green sauce. It you don’t want to blend the sauce, I recommend to use a different kind of pasta – so you don’t end up with either pasta or sauce on your fork.
- 400 g swiss chard
- 120 g spaghetti
- 50 ml soy cream
- 1 handfull cherry tomatoes
- 1 medium sized onion
- 1 clove of garlic
- 1 tablespoon lemon juice
- vegetable oil
Wash and clean the vegetables, cut swiss chard into chunks and finely dice onion and garlic. Heat some oil in a medium sized pot and gently roast onion and garlic for about 3 minutes. Add swiss chard and simmer for 10 minutes or until the stalks are soft. In the meantime, cook the spaghetti in salted water until al dente. Drain and set aside. Wash the cherry tomatoes and cut in halves or quarters (depending on their size).
Once the swiss chard is tender, transfer to a food processor, add soy cream, lemon juice and a pinch of salt and pulse until smooth. Season to taste with salt and black pepper. Serve spaghetti with the swiss chard sauce. Top with cherry tomatoes. Enjoy!
Note: This recipe serves two persons.