Penne with Swiss Chard and Leeks in a Walnut Cream

Name: Penne with Swiss Chard and Leeks in a Walnut Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 cup minced leek, white and pale green part; 1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices; 3 large cloves garlic, minced; 1/4 teaspoon red pepper flakes-optional; 1/3 cup canned chicken broth; 2/3 to 1 cup heavy cream; 1 tablespoon walnut or similar nut oil (such as hazelnut); Salt and freshly ground pepper to taste; 1/2 pound penne, cooked and drained according to package directions; 3 tablespoons toasted walnut halves, broken into large pieces; 2 tablespoons minced fresh tarragon or parsley or a combination of both; Freshly grated Parmesan cheese-optional garnish

Servings: persons

2 tablespoons unsalted butter
1 cup minced leek, white and pale green part
1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices
3 large cloves garlic, minced
1/4 teaspoon red pepper flakes-optional
1/3 cup canned chicken broth
2/3 to 1 cup heavy cream
1 tablespoon walnut or similar nut oil (such as hazelnut)
Salt and freshly ground pepper to taste
1/2 pound penne, cooked and drained according to package directions
3 tablespoons toasted walnut halves, broken into large pieces
2 tablespoons minced fresh tarragon or parsley or a combination of both
Freshly grated Parmesan cheese-optional garnish

1
In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.
2
Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables.
3
Cover the skillet with a lid and cook for 5 minutes.
4
Remove the cover and waxed paper.
5
Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more.
6
Increase the heat to high and reduce liquid until almost evaporated.
7
Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened.
8
Season with salt and pepper.
9
Transfer cooked pasta to a large bowl.
10
Add the sauce, toasted walnuts and toss to combine.
11
Transfer pasta to serving plates and sprinkle with tarragon or parsley.
12
Serve with freshly grated Parmesan cheese.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 cup minced leek, white and pale green part, 1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices, 3 large cloves garlic, minced, and more.

Yes, Penne with Swiss Chard and Leeks in a Walnut Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne with Swiss Chard and Leeks in a Walnut Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions