Sunday, February 1, 2009

Pasta With Swiss Chard and Vegan Sausage

chard and pasta

The Man of Science does not dig the fake meat. Me, I usually just forget it exists because it is sometimes creepy and always expensive. However, I had been thinking lately about Tofurky Italian Sausages* and how tasty they can be in a pasta dish with greens and garlic. Yum. So earlier this week when the MoS had to work late for Federal Budget-type reasons, I brought some sausages to the House of Science and fended off three very curious dogs long enough to cook them into this following dish. The sausages. Not the dogs.

Pasta With Swiss Chard and Vegan Sausage

whole wheat bowtie pasta (enough for two people)
2 tablespoons of olive oil
1 medium onion, chopped
3 cloves of garlic, chopped
1/2 cup vegetable stock
1 bunch of swiss chard, chopped with stems removed
salt and pepper to taste
two Tofurky Italian Sausages (or other sausagey fake meat of your choosing) sliced into bite sized pieces 
1/4 cup of nutritional yeast


Boil pasta until it is al dente. 

In a skillet or large frying pan, heat olive oil over med/high heat.

Add onions and garlic and saute until tender.

Add chopped up sausages and cook, while stirring, for two or three minutes or until they are starting to brown slightly.

Add soup stock and cooked pasta, then place the chard on top of everything, reduce head to med/low, and cover. 

When chard has wilted (after about five minutes) add nutritional yeast and stir to combine all ingredients. 

Turn off the heat, let it sit for a minute or two, then eat up! 

Some notes:

-I used white chard instead of red because I didn't want the pasta to turn pink. Something about that is really unappetizing to me. 

-Again with the Top Chef: in the "Down on the Farm" episode this season I distinctly heard the dashingly reasonable Tom Colicchio say, of chard, "I could have used some more stems." Really? Really, Tom Colicchio? Because I don't really like the stems. What do you know about chard stems that I do not?

-We all know that it's better to use whole wheat pasta, right? Because it gives you a full protein when eaten with soy? And it fills you up for longer and gives you more nutritional benefits? Just wanted to be sure. 


*No, I'm not shilling for Tofurky. Though I'm sure they'd love to sponsor a blog that gets an average of 16 hits a day! It's the big time! 


allularpunk said...

this sounds great! i get overrun with swiss chard in the summer since my mom grows it in abundance. i'll have to try this out when it comes back in season! (it's all wilted and expensive at the store right now)

T said...

Oh how I love swiss chard! Sounds like a yummy combo!

Beverly said...

Lately I've been making my own seitan and tempeh, and I've been really happy with it. Have you done this? It's maybe a little creepy sometimes, but definitely not expensive!

Jo Stockton said...

A- I am jealous! I would love to get overrun with chard!

T- It really soaks up the flavour nicely.

Beverly - I've never done it, always been too scared for some reason. But your tempeh post was inspiring. I might give it a shot in the near future.


Vegan_Noodle said...

This is perfect... now I have something I can do with all the veggie italian sausage I just made yesterday!