Summer On Your Plate

Quick Chard Spaghetti

Quick Chard Spaghetti

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I make these noodles, when I don’t have much time, like on weekdays. You’ll only need the time the noodles take to cook and 2 – 3 minutes more. And then your lunch or dinner is ready.

I add the chard to the spaghetti, just before they are done. This way it gets briefly blanched. Then I drain both and pour some oil over.

Perfect as a topping is this vegan parmesan. I make it with pine nuts or chashews, depending on what I am up to, nutritional yeast flakes and a pinch of salt.

Also try this dish with bok choy or spinach instead of chard. It’s great, too.

I hope you like this dish.



Quick Chard Spaghetti
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the spaghetti:
  • 200 g (7 oz) spaghetti
  • 1 chard plant
  • 1 tbsp garlic oil
  • salt
  • pepper

For the vegan parmesan:
  • 1 tbsp pine nuts or cashews
  • 1 tbsp nutritional yeast flakes
  • 1 pinch salt
  1. Cook the spaghetti in salty water. Slice the chard. For the parmesan pestle all ingredients in a mortal.

  2. Two minutes before the noodles are done, add the chard to the water and cook with. Then drain and pour over the oil. Sauté for 2 - 3 minutes then arrange on two plates.

  3. Season the noodles with salt and pepper and sprinkle over the parmesan.
The noodles are also great with spinach or bok choy. You can buy nutritional yeast online.


  1. Claudia
    Wednesday April 5th, 2017 / 12:51 PM

    Hm, sieht super aus. Muss ich mal probieren, denn mit Mangold hatte ich das noch nie. Sehr lecker sind auch Spaghetti mit Brokkoli, Wirsing oder Rosenkohl, dazu etwas in Olivenöl gerösteter Knoblauch, getrocknete Chili und geröstete Pinienkerne. Das war schon als Omnivore mein Lieblingsgericht.

    • Rina
      Wednesday April 5th, 2017 / 01:29 PM

      Liebe Claudia,
      das klingt auch toll! Muss ich mal probieren!
      Liebe Grüße

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