Creamy Vegan Pasta with Swiss Chard and Tomatoes
Not a fan of tofu? DK’s Vegan in the House: Flexible Plant-Based Meals to Please Everyone presents a dreamy, plant-based alternative: creamy vegan pasta with Swiss chard and tomatoes. Thanks to non-dairy sour cream, it practically melts in your mouth; and thanks to Swiss chard, it’s packed with nutrients that are vital in a vegan diet (vitamins C, A, K and B6, magnesium, iron and potassium). Now that’s what we call a balanced meal.
1 pound egg-free fettuccine
4 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1 bunch Swiss chard, washed and torn
½ teaspoon sea salt
2 large tomatoes, cored, seeded sliced
8 tablespoons plant-based sour cream
½ teaspoon crushed red-pepper flakes
1. Cook the fettuccine in boiling, well-salted water according to the package instructions.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds.
3. Add the Swiss chard and sea salt, and cook, stirring once or twice or until tender. Remove from the heat and cover to keep warm while the pasta finishes cooking.
4. When the pasta is ready, reserve ½ cup cooking water and drain the pasta. Add the pasta to the Swiss chard, along with the tomatoes, plant-based sour cream and crushed red-pepper flakes. Toss well, adding a little reserved pasta water if needed, and serve immediately.