Fusilli With Mushrooms and Chard

READY IN: 25mins
Recipe by smellyvegetarian

Welp, here's another one from Prevention. I am posting it with adaptations I am likely to make, but you can go to prevention.com to find the original if you like.

Top Review by Adopt Pets

My whole family liked! I used garlic instead of shallots (personal preference). It was a good use of the CSA red chard I had and a great way to sneak it past a 4 year old. I did add a bit of cream at the end because I forgot to save some of the pasta water. I also used 12 oz. seashell pasta (didn't have fusilli). thanks!

Ingredients Nutrition


  1. Cook fusilli per package directions.
  2. Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
  3. Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
  4. Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
  5. Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
  6. Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.

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