Macaroni and Chard Recipe

Macaroni And Chard Recipe

Ingredients

Makes 4 to 6 servings

• 12 ounces elbow macaroni
• 1 medium bunch rainbow chard, tough stems removed and chopped
• 3 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1 garlic clove, chopped
• 1 medium Yukon Gold potato, peeled and cut into 1/4-inch slices
• salt and freshly ground black pepper
• 2 cups vegetable broth
• 1/2 teaspoon turmeric
• ¾ teaspoon sweet paprika
• 1/2 cup unsalted roasted cashews
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup dry bread crumbs

Method

1. In a pot of boiling salted water, cook the macaroni over medium-high heat until al dente, about 8minutes
2. Drain well and set aside
3. Steam the chard until tender, about 5 minutes
4. Set aside to cool
5. When cool enough to handle, squeeze any remaining moisture from the chard and set chard aside
6. Lightly oil a 9 x 13-inch baking dish and set aside
7. Preheat the oven to 350°F
8. In a large saucepan, heat 2 tablespoons of the oil over medium heat
9. Add the onion, garlic and potato
10. Season with salt and pepper to taste, cover and cook until the vegetables are softened, about 10 minutes
11. Add 1 cup of the broth, the turmeric and 1/2 teaspoon of the paprika and continue cooking, uncovered, until the vegetables are very soft
12. Remove from the heat and set aside
13. Grind the cashews in a high-speed blender until ground to a fine powder
14. Add the onion and potato mixture, the remaining broth, lemon juice, mustard and salt and pepper to taste and blend until smooth
15. Taste, adjusting seasonings if necessary
16. Combine the sauce with the cooked macaroni and steamed chard and transfer to the prepared casserole
17. Sprinkle with the bread crumbs and remaining 1/4 teaspoon paprika and drizzle with the remaining 1 tablespoon of oil
18. Bake until hot and golden brown on top, about 30 minutes
19. Serve immediately

Full List of Pasta Recipes
Full List of Macaroni Recipes