Mushroom Pasta with Swiss Chard (GF, Vegan)

This mushroom pasta with swiss chard is a riff on my all-important Savory Mushroom Crêpes with Swiss Chard (all-important because it is *by far* my favorite recipe on the blog, developed with the wonderful Stephanie Meyer of Fresh Tart) and this is just as delicious.

Mushroom Pasta with Swiss Chard | This delicious recipe is gluten free, dairy free and vegetarian. It serves about 4 people as an entree or 6-8 as a side dish and can be made in just 20 minutes. It's creamy and has so many layers of flavor. You must try it!

But the best part about this recipe is that you can pretty much have it ready to eat in about 20 minutes. You get umami flavor from the Maitake mushrooms, nutritional yeast and tamari and brightness from the lemon. Sherry is perfect for deglazing the pan and coconut milk adds velvety richness. All that, and it’s done so quick! And it looks kind of fancy, so you could totally serve it to guests as an entree or side dish.

Mushroom Pasta with Swiss Chard (Gluten Free, Vegan)

Mushroom Pasta with Swiss Chard (GF, Vegan)
Prep time
Cook time
Total time
This mushroom pasta with swiss chard is velvety and creamy with layers of savory flavor. Sherry, nutritional yeast and Tamari enhance the already delicious taste of the mushrooms and swiss chard Coconut milk adds a bit of fat and creaminess. The dish is perfect as an entree, but could also be served as a side dish for more people.
Recipe type: Entree, Side Dish
Cuisine: Gluten Free | Dairy Free | Vegan | Vegetarian | Nut Free
Serves: 4
  • 8 oz. gluten-free, vegan pasta of choice*
  • Olive oil
  • 1 large bunch red chard, large chiffonade
  • 1 garlic clove, minced
  • 2-4 oz. maitake mushrooms, roughly chopped**
  • ½ tbsp. Tamari
  • ¼ c. coconut milk***
  • 2 tsp. nutritional yeast
  • 1 tbsp. Madeira or Sherry
  • Salt and pepper, to taste
  • Aleppo Pepper, optional
  1. Cook the pasta as directed until al dente. Use a good amount of salt in your pasta water because it's important to season your pasta from the very start.****
  2. While the pasta is cooking, sauté the chard in a drizzle of olive oil until it cooks down. When it's just about done, add in a pinch of salt, the minced garlic and a squeeze of lemon juice. Set aside.
  3. Sauté the mushrooms in a drizzle of olive oil. Add Madeira or Sherry and cook until evaporated. Add the cooked chard back into the pan, plus the tamari, ¼ cup coconut milk, and nutritional yeast. Taste and finish it off with some fresh cracked black pepper.
  4. Drain the pasta and put it back in the pot it cooked in. Transfer the mushroom and chard mixture to the pasta and stir to combine. Season with a dash of Aleppo or crushed red pepper flakes for a nice hint of spice and a squeeze of lemon, if desired.
*I used brown rice rotini from Trader Joe's. Regular pasta would work as well!
**Or your favorite mushrooms. I love the earthy flavor of maitakes, but beech or shiitake mushrooms would also be delightful.
***Full fat coconut milk adds a lovely richness, but from a carton works, too.
****Seriously, don't be afraid to do a large pinch of salt in your pasta water. The pasta won't soak up all the sodium.


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