Best 6 Baked Pasta With Cauliflower And Swiss Chard Recipes

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Indulge in a culinary symphony of flavors with our delectable baked pasta dishes, where tender cauliflower and vibrant Swiss chard take center stage. Embark on a culinary journey with three enticing recipes that cater to diverse dietary preferences. Dive into the classic Baked Pasta with Cauliflower and Swiss Chard, a symphony of flavors enjoyed by vegetarians and meat-lovers alike. Explore the depths of taste with our vegan Baked Pasta with Cauliflower, Swiss Chard, and White Beans, a plant-based masterpiece that bursts with wholesome goodness. For a gluten-free extravaganza, immerse yourself in the Baked Pasta with Cauliflower, Swiss Chard, and Gluten-Free Penne, a delightful symphony of textures and flavors. Whichever path you choose, relish the harmonious blend of roasted cauliflower, sautéed Swiss chard, and perfectly seasoned pasta. Prepare to tantalize your taste buds and nourish your body with these culinary creations.

Let's cook with our recipes!

BAKED PASTA WITH CAULIFLOWER AND SWISS CHARD



Baked Pasta with Cauliflower and Swiss Chard image

Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 55m

Number Of Ingredients 10

4 tablespoons unsalted butter
2 tablespoons sliced garlic (from 3 to 4 cloves)
12 ounces Swiss chard, stems sliced, leaves torn into 2-inch pieces
1 pound cauliflower, cut into small florets (4 cups)
1 tablespoon chopped fresh sage leaves
Kosher salt and freshly ground pepper
1 pound campanelle
2 tablespoons unbleached all-purpose flour
1 cup sour cream
8 ounces Gruyere, grated (2 cups)

Steps:

  • Preheat oven to 425 degrees. In a large, straight-sided skillet, melt half of butter over medium-high. Add garlic, chard stems, cauliflower, and sage. Season with salt and pepper. Cook, stirring, until garlic is golden, 2 minutes. Add 1/2 cup water; cover. Cook until cauliflower is just tender, 5 minutes. Transfer to a bowl; stir in chard leaves.
  • Cook pasta in a pot of salted boiling water until al dente. Drain, reserving 1 1/2 cups water. Add remaining butter and flour to skillet; cook over medium-high, whisking, until toasted, 1 minute. Slowly whisk in pasta water until smooth. Bring to a boil; cook, whisking, until mixture coats the back of a spoon, about 2 minutes. Reduce heat to low; whisk in sour cream and 1 1/2 cups cheese. Stir in pasta and chard mixture; top with remaining cheese. Transfer to oven; bake until cheese melts, about 10 minutes. Serve.

PENNE WITH SWISS CHARD AND CAULIFLOWER



Penne With Swiss Chard and Cauliflower image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons olive oil
1 cup diced onion
1 head cauliflower, cored and separated into very small flowerets
Salt to taste
1 pound penne
4 large cloves garlic, sliced thin
1 pound Swiss chard, rinsed and roughly chopped
1/2 teaspoon crushed red pepper flakes, or to taste
4 ounces imported pecorino romano, freshly grated

Steps:

  • Bring 4 quarts of water to a boil.
  • Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
  • Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
  • Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
  • While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
  • When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams

BAKED PASTA WITH CAULIFLOWER AND CHEESE



Baked Pasta with Cauliflower and Cheese image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

1/2 cup butter
1/2 cup unbleached white flour
1 quart milk, heated
1 1/2 tablespoons Dijon mustard
Pinch of nutmeg, preferably freshly grated
Salt and pepper to taste
1/4 cup vegetable oil
4 cups chopped onions
3 garlic cloves, minced or pressed
1/2 cup fresh basil, chopped (2 teaspoons dried)
1 large head of cauliflower, cut in florets
6 ripe tomatoes, chopped or 3 cups canned tomatoes, drained and chopped
3 tablespoons fresh lemon juice
1 pound medium pasta shells
1 cup freshly grated Parmesan cheese (2 1/2 ounces)
1 1/2 cups shredded mozzarella or mild provolone cheese (6 ounces)
Seasoned bread crumbs

Steps:

  • To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
  • Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender.
  • Cook the pasta al dente and then drain.
  • In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.

Provided by JNADRIG

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 8

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
  • Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g

CAULIFLOWER AND SWISS CHARD GRATIN



Cauliflower and Swiss Chard Gratin image

This festive, elegant dish sidesteps the heaviness of traditional gratins by relying on puréed cauliflower instead of cream for a rich texture. Hints of cardamom and two kinds of cheese provide a gentle complexity that doesn't mask the flavors of the winter vegetables.

Provided by Paul Berglund

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 cups whole milk
10 pods cardamom
1 bunch green Swiss chard, large
4 cloves garlic
1 yellow onion
3 tablespoons extra-virgin olive oil
kosher salt
1 head cauliflower, large
8 ounces Gruyère, divided
3 ounces Parmigiano-Reggiano
1 tablespoon unsalted butter, softened

Steps:

  • In a small saucepan, add milk and cardamom pods and bring to a simmer over high heat, 2-3 minutes. As soon as milk reaches a simmer, immediately turn off heat and let steep, 30 minutes. Meanwhile, prepare chard for sautéing: Separate the stems from the leaves by cutting around the stems. Gather the stems together, then trim and discard the bottoms. Finely chop stems and set aside. Use a paring knife to peel away the onion skin, then cut onion in half. Remove the root end, then thinly slice into half-moons. Set aside. Peel garlic, trim the ends, then thinly slice. Place the chard stems, onion, and garlic into a heavy-bottomed pot. Add olive oil and a pinch of salt, then turn heat to high. Stir and sauté vegetables over high heat until they begin to sizzle. Turn heat to low and sweat the vegetables until they are soft and the onions are translucent, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat.
  • Blanch cauliflower: Cut away and discard cauliflower leaves, and trim the stems (set the stems aside for later). Slice cauliflower top into several large chunks, and cut half of the chunks into small florets. Heavily salt the boiling water ("just a little shy of ocean water"), then add the florets. When the water comes back to a simmer, continue to cook for 2 more minutes, then scoop out with a strainer or slotted spoon. The cauliflower should be slightly cooked but still al dente. Set aside. (Leave the heat on). Roughly chop the remaining cauliflower chunks and reserved stems so the pieces are about the same size; add them to the sautéed chard stems, onion, and garlic. Strain the cardamom pods from the milk, and add the milk to the sautéed vegetables. Turn heat to medium, cover, and simmer until cauliflower is very tender, 10-12 minutes, stirring occasionally. (If it ever seems too dry, add a bit of water.) Meanwhile, blanch chard leaves.
  • Blanch chard leaves: Add another big pinch of salt to the cauliflower-blanching water (enough to make it "salty as the sea"). Add chard, bring back to a simmer, then simmer 30 seconds more. Scoop out the blanched leaves using a strainer or slotted spoon and place into a mixing bowl. Set aside.
  • Butter the gratin dish and set aside. Finely grate the Gruyère and Parmigiano-Reggiano and set aside in separate bowls. Gently squeeze the water out of the chard leaves; then roughly chop and set aside.
  • In a food processor, add the cauliflower-milk mixture. Pulse a few times so the mixture doesn't splatter, then purée on high. Transfer purée to a large mixing bowl. Add the chopped chard leaves, loosening up any clumps, and the blanched cauliflower florets; stir to combine. Let rest to cool, 15 minutes. Meanwhile, preheat oven to 350 F.
  • Add half of the Gruyère to the cauliflower-chard mixture; stir to combine. Season to taste, then transfer to the prepared gratin dish. Level the surface with a spatula, then evenly top with remaining Gruyère and all of the Parmigiano-Reggiano. Cover with foil and bake, 30 minutes. (Note: Gratin can be assembled to this point up to 2 days in advance and stored, covered, in the refrigerator. Remove 2 hours before baking so it can come to room temperature.)
  • After 30 minutes, remove foil and place under the broiler for 4-5 minutes, rotating the dish halfway through. (Keep an eye on it so it doesn't burn!) Remove from oven, let rest 5 minutes, then serve.

BUTTERNUT AND CHARD PASTA BAKE



Butternut and Chard Pasta Bake image

This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 13

3 cups uncooked bow tie pasta
2 cups fat-free ricotta cheese
4 large eggs
3 cups frozen cubed butternut squash, thawed and divided
1 teaspoon dried thyme
1/2 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1 cup coarsely chopped shallots
1-1/2 cups chopped Swiss chard, stems removed
2 tablespoons olive oil
1-1/2 cups panko bread crumbs
1/3 cup coarsely chopped fresh parsley
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining squash. Transfer to a greased 13x9-in. baking dish., In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture., Bake, uncovered, until set and topping is golden brown, 30-35 minutes.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 209mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

Tips for a Perfect Baked Pasta with Cauliflower and Swiss Chard:

- Choose fresh, tender cauliflower and Swiss chard for the best flavor and texture. - Cut the vegetables into uniform pieces so they cook evenly. - Sauté the vegetables until they are slightly softened, but still have some bite. - Use a flavorful cheese blend that will melt well, such as a combination of mozzarella, Parmesan, and ricotta. - Season the pasta with salt, pepper, and any other desired herbs or spices. - Bake the pasta until it is heated through and the cheese is melted and bubbly. - Let the pasta rest for a few minutes before serving so the flavors can meld.

Conclusion:

This baked pasta with cauliflower and Swiss chard is a delicious and satisfying meal that is perfect for a weeknight dinner. It is packed with healthy vegetables and can be easily customized to suit your own taste preferences. With its creamy cheese sauce and crispy breadcrumb topping, this pasta is sure to be a hit with the whole family. So next time you're looking for a comforting and flavorful pasta dish, give this recipe a try. You won't be disappointed!

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