Swiss Chard & Wild Mushroom Penne with Chili and Parmesan
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Swiss Chard & Wild Mushroom Penne with Chili and Parmesan

Swiss Chard & Wild Mushroom Penne with Chili and Parmesan

Garlicky wild mushrooms and Swiss chard are front and center in this creamy pasta. We've spiced it up with a touch of paprika and a dash of chili flakes. A sprinkling of Parmesan finishes the dish off right.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

6 ounce

Penne Pasta

(Contains Wheat)

8 ounce

Swiss Chard

4 ounce

Mixed Wild Mushrooms

2 clove


1 unit

Yellow Onion

4 ounce

Sour Cream

(Contains Milk)

1 ounce

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

1 teaspoon

Smoked Paprika

Not included in your delivery





1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories632 kcal
Energy (kJ)2644 kJ
Fat23 g
Saturated Fat10 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber8 g
Protein21 g
Sodium521 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Cutting Board
Large Pot
Slotted Spoon
Large Pan


Prep ingredients

Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and thinly slice the onion. Remove and thinly slice the Swiss chard stems; thinly slice the leaves. Mince or grate the garlic.

Blanch Swiss chard

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 mushrooms

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 sauce

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.


Finish and plate: Add the drained penne, Swiss chard, and half the Parmesan to the pan and toss to combine. Season with salt and pepper. Serve the penne with the remaining Parmesan and enjoy!