Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free) Recipe

By VegetaFull

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes


½ cup of raisins

2 tablespoons of red wine vinegar


1 medium yellow onion, small diced

1¼ teaspoons of kosher salt, divided

4 garlic cloves, minced

¼ teaspoon of crushed red pepper

1 bunch of rainbow chard, stems thinly sliced (dried ends removed) with the leaves cut lengthwise in half and sliced into ½ inch strips

¼ teaspoon of black pepper

¼ cup of toasted pine nuts (see note)

2 tablespoons of nutritional yeast

6 oz of chickpea pasta spirals (8 oz. if you have a very large bunch of chard)


1Pour the vinegar into a small bowl and add the raisins. Barely cover with very hot water and let sit while you cook the chard and pasta.

2Bring a medium pot of water to boil and cook the chickpea spirals according to the package directions, drain and set aside.

3In a large saucepan, over medium-high heat, sauté the onion in 2 tablespoons of water sprinkled with 1 teaspoon of salt, until translucent and slightly golden. Be patient here. This will take about 7 minutes for sweet, tender onions. Add more water, 1 tablespoon at a time, if the onions begin to dry out.

4Add the garlic and red pepper to the onions and cook until fragrant, one minute.

5Drain the raisins and add them to the onions along with the chard stems, other ¼ teaspoon of salt and pepper. Cook until the stems are tender but not mushy, 3 minutes.

6Add the chard leaves and 2 tablespoons of water to the pan. Stir all the vegetables together. Cover and steam for 3 more minutes.

7Pile the pasta into the pan and toss with pine nuts and nutritional yeast. Season with salt and pepper to taste.

8NOTES: Toast the pine nuts in a skillet over medium-high heat on the stovetop, stirring frequently, until spotted and golden brown.

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