Mushroom & Swiss Chard Pasta with a Creamy Vegan Rose Sauce

Processed with VSCO with a9 preset

Culcherd Herb & Garlic Treenut Cheeze melts easily into pasta sauce to form a creamy & delicious rosé



RECIPE: Makes 6 servings


Swiss Chard & Mushroom Rosè Sauce

  • 12 Cremini Mushrooms, chopped
  • 4 Garlic Cloves, minced
  • 1 Large White Onion, diced
  • 4 Swiss Chard Leaves, chopped
  • 1 tbsp Olive Oil
  • 1 can Pureed Tomatoes
  • 1/2 Block Culcherd Herb & Garlic Cheeze (or sub another Cashew based soft cheeze)
  • 1/4 tsp Oregano
  • 1/4 tsp Basil
  • 1/8 tsp Thym
  • 2 tsp Garlic Powder
  • Salt to Taste
  • Pepper to Taste
  • 1/8 tsp Red Chili Flakes

Pasta & Assembly

  • 1 box of Chickpea Pasta, cooked and draind
  • Lemon Juice, to deglaze the pan
  • Vegan Parm to top
  • Basil to top


10 minutes prep. 10 minutes to 

  • Begin by bringing heavily salted water to a boil & cook your pasta as per the box instructions.
  • As the pasta is boiling prep your veggies, and add the olive oil to a pan on medium heat.
  • Once your oil has heated begin by sauteeing your onions until they’re browned, followed by your mushrooms and garlic.
  • Once the mushrooms have browned and are fragrant add to the pan the swiss chard and sautee only until the leaves have shrivelled.
  • Remove the pan from the heat.
  • To a new pan on medium heat add the pureed tomatoes and culcherd cheeze, stir this until a rose sauce forms and the cheeze is fully melted.
  • To the pan add the herbs and spices, taste and add more to fit your own desire.
  • Drain the pasta and add to the pan with the sauce.
  • Serve the pasta topped with your sauteed veggies, vegan parm, and fresh basil.
  • Enjoy!
Per 1 serving-
Calories: 253 cal | Total Fat: 6g |Carbohydrates: 36g | Natural Sugar: 5g | Fibre: 8g | Sodium: 300mg | Protein: 11g




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