- 100 g Swiss chard
- 50 g Tagliatelle
- 0.5 Onions
- 0.25 Lemon
- 50 mL dry white wine
- 1 teaspoon vegetable stock powder
- 1 teaspoon cornstarch
- 20 g grated gruyère cheese
- 15 mL Sunflower oil
- 1 pinch Salt
- 1 pinch Pepper
- Separate the leaves of the chards from the stalks and reserve some.
- Cut the stalks into strips.
- Bring 500 ml of water to a boil in a pan with some salt and lemon juice, remove the stalks, and prolong the cooking time by 15 minutes.
- Drain and reserve.
- Meanwhile, cook tagliatelle according to the package instructions.
- Peel and thinly slice the onion.
- Rinse and cut the green chard leaves into ribbons.
- Coat a sauté pan with a thin layer of olive oil and gently stir fry all of the vegetables.
- Add the wine, broth powder, boil for 2 minutes to reduce, then stir in the corn-starch.
- Let simmer for 5 minutes over low heat until smooth. Season with salt and pepper.
- Sprinkle the Swiss chard with the sauce and cover with scattered gruyère.
- Stir in the remaining pasta with cheese.
- Serve the Swiss chard with cheese along with the fresh tagliatelle.
- Favour whole grain products as they contain more fibres.