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Swiss chard with cheese



Total: 25 min


10 min


15 min


1 serving
  • 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.

Recipe tips

  • Favour whole grain products as they contain more fibres.