Vegan Linguine with Swiss Chard, Toasted Breadcrumbs & Nuts | Linguine mit Mangold, gerösteten Brotkrumen & Nüssen (Vegan)

 

Vegan Linguine with Swiss Chard, Toasted Breadcrumbs & Nuts

A simple, aromatic pasta dish with silky Swiss chard, crunchy toasted breadcrumbs, and nutty parmesan-style flavor—perfect for a weeknight meal.

If you Like Italian Recipes check out Manicotti with Tomato Sauce,  Moms Bolognese Sauce, Eggplant Timbale, Tuscan Pork Chops, Macaroni Caprese, Risotto, Pumpkin Gnocci 

 

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Ingredients (4 servings)

For the Pasta

• 12 oz (350 g) linguine

• 1 lb (450 g) Swiss chard, stems trimmed, leaves sliced (or fesh Spinach)

• 3 tbsp olive oil

• 3 garlic cloves, thinly sliced

• 1 small shallot, finely chopped (optional)

• 1/4–1/2 tsp chili flakes (optional)

• Salt & black pepper

• Zest of 1 lemon

• 1/3 cup pasta cooking water

Vegan “Parmesan” Breadcrumb Topping

• 1 cup fresh breadcrumbs (or panko)

• 1/3 cup chopped walnuts, almonds, or pine nuts

• 2 tbsp nutritional yeast

• 2 tbsp olive oil

• Pinch of salt

• Pinch of garlic powder (optional)

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Instructions

1. Toast the Breadcrumb–Nut Topping

1. Heat olive oil in a skillet over medium heat.

2. Add breadcrumbs and nuts, stirring until golden and crisp (4–6 minutes).

3. Add nutritional yeast, salt, and optional garlic powder.

4. Transfer to a bowl to prevent burning; set aside.

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2. Cook the Pasta

1. Cook linguine in salted boiling water until al dente.

2. Reserve 1/3 cup of pasta water, then drain.

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3. Prepare the Swiss Chard

1. Heat olive oil in a large pan.

2. Add shallot and sauté until soft.

3. Add garlic and chili flakes; cook 30 seconds.

4. Add the Swiss chard and a pinch of salt.

5. Sauté 3–5 minutes until wilted and glossy.

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4. Combine

1. Add the cooked linguine to the pan with chard.

2. Add lemon zest and a splash of pasta water.

3. Toss until lightly saucy and well coated.

4. Season with salt and pepper to taste.

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5. Serve

• Divide pasta into bowls.

• Top generously with the toasted breadcrumb–nut mixture.

• Add an extra sprinkle of nutritional yeast if you like more “parmesan” flavor.

• Drizzle with a bit of olive oil before serving.

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Optional Add-Ins

• Sun-dried tomatoes

• Crispy chickpeas

• Roasted mushrooms

• Vegan butter in place of some olive oil

• A squeeze of lemon juice on top 

   

  
  
   

  Linguine mit Mangold, gerösteten Brotkrumen & Nüssen (Vegan)

  Zutaten (4 Portionen)

  Pasta & Gemüse:

• 350 g Linguine

• 450 g Mangold, in Streifen

• 3 EL Olivenöl

• 3 Knoblauchzehen, in Scheiben

• 1 kleine Schalotte, fein gehackt (optional)

• 1/4 TL Chiliflocken

• Salz & Pfeffer

• Abrieb von 1 Zitrone

• 80 ml Nudelwasser

Veganes „Parmesan“-Topping:

• 1 Tasse Semmelbrösel (oder Panko)

• 1/3 Tasse gehackte Walnüsse, Mandeln oder Pinienkerne

• 2 EL Hefeflocken

• 2 EL Olivenöl

• Prise Salz

• Prise Knoblauchpulver (optional)

Zubereitung

1. Topping rösten:
   Semmelbrösel und Nüsse in Olivenöl goldbraun rösten. Hefeflocken, Salz und Knoblauchpulver einrühren. Beiseitestellen.

2. Pasta kochen:
   Linguine al dente kochen, 80 ml Nudelwasser auffangen und abgießen.

3. Mangold anbraten:
   Schalotte in Olivenöl anschwitzen. Knoblauch & Chili zugeben, kurz anrösten. Mangold dazugeben und 3–5 Min. braten.

4. Alles vermengen:
   Pasta, Zitronenabrieb und Nudelwasser einrühren, gut durchschwenken.

5. Servieren:
   Mit dem Nuss-Brotkrumen-Topping bestreuen und mit etwas Olivenöl beträufeln.