Fusilli with Mushrooms and Chard
Indulge in the savory elegance of Fusilli with Mushrooms and Chard, a quick and satisfying pasta dish packed with earthy flavors and creamy textures. Al dente fusilli perfectly captures the velvety sauce, made with sautéed baby bella mushrooms, wilted Swiss chard, garlic, and a touch of rich heavy cream. A sprinkle of Parmesan cheese and a dash of chili flakes add depth and a subtle kick, while fresh parsley brightens the dish with its herbaceous freshness. Perfect for weeknight dinners yet sophisticated enough for entertaining, this 40-minute recipe balances wholesome greens and comforting pasta in every bite. Serve with extra Parmesan for an irresistible, family-friendly meal. Keywords: fusilli pasta recipe, mushrooms and chard pasta, creamy pasta, quick dinner ideas.
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Recipe Information
Ingredients
- 400 g fusilli pasta
- 3 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves
- 250 g baby bella mushrooms
- 200 g Swiss chard leaves
- 120 ml heavy cream
- 50 g grated Parmesan cheese
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp chili flakes (optional)
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente, then drain and set aside. Reserve 1/2 cup of pasta cooking water.
While the pasta is cooking, prepare the ingredients. Mince the garlic cloves, slice the baby bella mushrooms, and roughly chop the Swiss chard into bite-sized pieces. Finely chop the fresh parsley for garnish.
Heat the olive oil and butter together in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for 1–2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
Stir in the chopped Swiss chard and cook for 3–4 minutes until the leaves are wilted and tender.
Pour the heavy cream into the skillet and stir to combine. Allow the mixture to simmer gently for 3–4 minutes to thicken slightly. If the sauce becomes too thick, stir in a small amount of reserved pasta water to reach the desired consistency.
Add the cooked fusilli pasta to the skillet and toss to coat it evenly in the sauce. Stir in the grated Parmesan cheese, salt, black pepper, and chili flakes (if using). Adjust the seasoning to taste.
Remove the skillet from heat and sprinkle the dish with fresh parsley for a burst of flavor and color.
Serve the fusilli with mushrooms and chard immediately, with additional Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
