Pasta with Chard and Mushrooms

Ingredients:

• ½ lb whole wheat spaghetti
• ½ lb mushrooms, chopped (we used brown beech mushrooms)
• 4 slices bacon, cut into 1-inch pieces
• 1 large leek, white and light green parts sliced
• 3 cloves garlic, grated
• ½ cup dry white wine
• 1 bunch chard, chop stems and greens separately
• ½ lemon, juiced
• Pinch red pepper flakes
• Salt and pepper, to taste
• 3 oz feta, crumbled
• ½ cup slivered almonds, toasted

Instructions:

1. Cook spaghetti to al dente, following package instructions. Drain, reserve 1 cup pasta water.
2. Cook bacon in a Dutch oven over medium heat until it begins to crisp. Set aside to drain on paper towels.Reserve bacon fat to cook vegetables.
3. Add leek and chard stems, cook until just soft, about 5 minutes. Add garlic, cook until fragrant, about a minute. Stir in mushrooms and cook until just beginning to soften, about 3 minutes.
4. Deglaze pan with white wine, cook and stir until reduced by half, about 4 minutes.
5. Add chard greens, lemon juice, ½ cup of the pasta water, salt, pepper, and red pepper flakes. Toss until the chard is wilted, about 4 minutes.
6. Add spaghetti, cooked bacon, and crumbled feta to the pot, toss to coat. Add a little more pasta water if needed. Top with toasted almonds and serve hot. 

For vegan pasta, omit bacon and cook veggies in 2 Tbsp vegan butter. Try crumbled vegan feta in place of dairy based feta. 

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