How to Make Creamy Macaroni with Swiss Chard: Secret Tips

At the first bite, what stands out is the velvety texture of the vegetable cream, which envelops each piece of pasta, while the earthy touch of the chard provides surprising depth. The contrast comes with the crunchy texture of the breaded stalks and the amaranth seeds, elements that elevate an everyday dish into a much more interesting experience. Next, you will learn to master the technique so that the sauce maintains the right consistency and your vegetables keep their freshness.

La importancia de la técnica en la crema y la cocción

To achieve a professional result in this dish, it is essential to pay attention to how we handle each component:

• The cooking of the leaves: cooking them for just a couple of minutes with a little water and oil ensures they maintain their vibrant green color and tender texture, preventing them from falling apart or losing their properties.

• The emulsion of the sauce: dissolving the cornstarch in the plant milk before incorporating it into the pot is the secret to avoiding lumps; by cooking over low heat and stirring constantly, you will achieve that velvety texture that characterizes a good light cream.

• The use of the cooking water: using the cooking liquid from the chard to boil the pasta is not only a sustainability gesture, but it infuses the vegetable flavor directly into the corn grain, enhancing the dish’s aroma profile.

El toque final: texturas y contrastes

A good dish should not only taste good, but also play with sensations on the palate. The key here is the smart use of the chard stalks and the amaranth:

• The crunchy breading: passing the chard stalks through rice flour before frying them creates a protective barrier that keeps them juicy on the inside and golden on the outside, providing the crunchy element needed to break the uniformity of the creamy pasta.

• Amaranth as a decorative and nutritious element: sautéing the amaranth seeds until they are ready requires patience and constant movement, but the result is a topping that adds a toasted aroma and a fine texture that wonderfully complements the cream’s softness.

MACARRONES CON ACELGAS A LA CREMA | RECETA

Ingredientes

• 1 bunch of chard

• 180 grams of corn macaroni

• 300 milliliters of plant-based milk

• 1 tablespoon cornstarch

• 1 tablespoon oil

• 1 tablespoon margarine or oil

• A pinch of salt, pepper and nutmeg

• 2 tablespoons amaranth seeds

• 1 cup rice flour for breading

Preparación

1. Begin by thoroughly washing the chard and separating the leaves from the stalks. Reserve some of the stalks and the tender inner leaves for the end.

2. Chop the remaining leaves and place them in a pot with about a finger’s width of water and a splash of oil. Cover and cook for two minutes or until they are soft, stirring occasionally.

3. Drain the cooked chard with a slotted spoon and season to taste with the margarine, salt, pepper, and a generous amount of nutmeg. Keep warm and reserve the cooking water.

4. Cook the corn pasta using the traditional method, using the reserved chard water and topping up with fresh water. Add the pasta when the water is boiling along with a pinch of salt.

5. While the pasta cooks, oil a pan and sauté the amaranth seeds over low heat, stirring constantly to prevent burning. Remove and set aside.

6. In the same pan, add a little more oil and fry the chard stalks you reserved at the start, after having first dredged them in rice flour.

7. Mix the plant milk with the cornstarch until there are no lumps.

8. Drain the gluten-free pasta and return it to the pot. Stir in the plant-milk mixture and a little margarine. Cook over low heat, stirring constantly until the sauce thickens and you obtain a light cream.

9. Serve the macaroni by placing the prepared chard over the pasta and garnish with the fried stalks and amaranth seeds.

This preparation is an excellent option for those seeking a low-calorie, fat-free dish with a high fiber content. Enjoy this balanced recipe that demonstrates how simplicity is always the best path in cooking.

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