Prep time: 5 minutes
Cooking time: as long as it takes to cook the pasta
Ingredients:1 lb/450g short pasta
1 bunch Swiss Chard, stalks/stems removed and leaves coarsely chopped
1 small onion, coarsely chopped
1/2 - 1 cup cremini mushrooms, finely sliced
1 tbsp butter
1 tbsp olive oil
Salt & freshly ground black pepper
6oz/170g creamy goat cheese (I used Ran-Cher Acres Herb & Garlic)
Garnish: more chopped herbs
1. In a large skillet over medium high heat, melt the butter in olive oil and then saute the onion and mushrooms until the onions start to soften and mushrooms start to golden. Add the Swiss chard and saute until softened.
2. In the meantime, cook the pasta in a large pot of twater as the package directs. Drain and reserve ½ cup of the cooking liquid
3. Return the pasta to the pot and add the Swiss chard mixture and the soft goat cheese in lumps. Toss until the cheese has mostly melted and season with pepper (and salt if you need to). Toss, adding some of the pasta water if the sauce seems too thick.
You can garnish with your favorite herbs.