Swiss Chard & Wild Mushroom Penne with Chili and Parmesan

Blanch the Swiss chard: Add the Swiss chard stems to the boiling water and cook for 2 minutes, until tender. Add the Swiss chard leaves and cook for another 1 minute, until wilted. Remove with a slotted spoon and set aside. Leave the water boiling on the stove—we’ll be using it later!

Cook the onions: Heat a large drizzle of olive oil in a large pan over medium heat. Add the onion and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper.

Cook the penne: While the onions cook, add the penne to the boiling water and cook for 9-10 minutes, until al dente. Reserve ¼ cup pasta water then drain.

Cook the mushrooms: Add the mushrooms and another drizzle of olive oil to the pan with the onions and cook, tossing, for about 5 minutes, until golden brown. Season with salt and pepper. Add the garlic, paprika, and as many chili flakes as you like (start with a little and go up from there!).

Make the sauce: Add the sour cream and ¼ cup pasta water to the pan. Stir to combine and cook for 2-3 minutes, until slightly thickened.