Gourmet Veggie Mama

Chard and Caramelized Onion Pasta Bake

Sometimes the best culinary experiments are born out of necessity. The other day, I wasn’t able to run by the grocery store as planned, so I needed to make something for dinner out of what I had on hand. When you have good raw ingredients (thank you, backyard garden!) and a little inventiveness, I think that happens to be the best way to cook.

How could you resist?

Our rainbow chard is growing like gangbusters right now. We’ve already harvested twice, and it just doesn’t stop. Caramelized onion makes anything taste good, so it’s my secret weapon. Add a creamy sauce and you’ve got yourself a deal.

Caramelized onion and chard pasta bake


Chard and Caramelized Onion Pasta Bake

1 bunch chard
1 small onion, peeled and sliced
2 cloves garlic, minced or pressed
1 lb farfalle or other small pasta
1 Tbs olive oil
3 Tbs butter, divided
2 Tbs flour
2 cups milk
1 cup parmesan, grated
1 cup mozzarella, grated

Remove the stems from the chard and finely chop them. Roughly chop the leaves. Heat the olive oil and 1 Tbs of the butter in a large saucepan over medium heat. Add the onion and sauté until softened, then turn the heat down, add the chard stems, and continue cooking until the onion is golden brown, about 20 minutes. Add the garlic and the chard leaves, turn the heat up to medium high, and sauté until wilted. Remove from heat and set aside.

Meanwhile, bring a large pot of salted water to boil and cook the pasta until al dente. Drain and set aside. Preheat the oven to 350º.

While pasta is cooking, melt the butter in a medium saucepan. Add the flour and stir over medium heat until light brown and bubbly. Gradually add the milk, stirring constantly. Bring just to a simmer, stirring, and allow to cook until thickened slightly. Remove from the heat and stir in the grated parmesan. Season to taste with salt and pepper.

Toss the pasta with the chard and caramelized onion mixture and the cream sauce and spread in a casserole dish. Top with the shredded mozzarella and bake until bubbly and starting to brown on top, about 20-30 minutes.

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7 Thoughts on “Chard and Caramelized Onion Pasta Bake

  1. I love chard and I just made this dish! Thanks for the great idea for Sunday dinner — especially a day like this one which has been chilly and raining nonstop.
    Sara recently posted..Birds of Paradise: Part FourMy Profile

  2. Delicious! I’ve bookmarked this as my rainbow chard is also growing like gangbusters.
    Thanks for such a great idea.
    kirsten@FarmFreshFeasts recently posted..Fresh Pear, Fig Jam, and Goat Cheese Pizza (Pizza night!)My Profile

  3. Andrea on November 4, 2012 at 7:48 pm said:

    I made this tonight with collard greens instead of chard. I added chicken since most of our meals must have meat, and I cut down on the cheese and cream a bit since we had the chicken for protein. We all really liked it!

  4. Pingback: A Pitcher of Mojitos for Everyone: Guest Posting on Gourmet Veggie Mama | Green Door Hospitality

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