Smoked Mushroom, Kale & Swiss Chard Penne Pasta

featured wine & food dish

*Vegan & Gluten-Free Dish
This dish is perfect for a “Wine & Dine, Date Night.”

Gluten-free Penne Pasta—combined with marinated, smoked flavored, Shiitake & Oyster Mushrooms, and, (Louisville, Homegrown) Swiss Chard. Topped with Capers & Fresh Tomatoes. This Vegan Dish satisfies all taste buds.

Swiss Chard Preparation (Step 1)
15 minutes

  • 2 large bunch of fresh Swiss chard
  • 2 garlic cloves, sliced
  • Pinch of curry powder
  • 1-2 tsp. black pepper
  • 1/4 tsp. of Apple Cider Vinegar
  • 1-2 tsp. onion salt
  • 3-2 tbsp. extra virgin olive oil

Cook time: 10-15 minutes

Begin by rinsing Swiss chard leaves. Gently cut away the leaves from the colorful, thick stems. Set stalks aside, not discard stems. 

Thinly slice chard, you will use later when roasting mushrooms. 
Next, stack the Swiss chard leaves, four leaves per stack.
Once stacked, roll the leaves into a cylinder shape, just like a fruit roll-up. 

Chop the leaves into inch-thin strips. 

In a large saute pan, pour in one cup of cold water. Heat the olive oil in Add garlic slices, pepper, curry powder, and apple cider vinegar. Cook chard for 1- 2 minutes. Shake on onion salt and olive oil. Cover, with the lid, slightly tilted, and cook for 3-4 minutes. Drain any excess liquid and set Swiss chard aside.

Seasoned Roasted Mushrooms Preparation (Step 2)


  • 1 cup Oyster mushrooms
  • 1 cup Shiitake mushrooms
  • 1 cup Crimini mushrooms
  • 3- 4 tbsp. olive oil
  • 4 sprigs fresh thyme
  • 4 cloves garlic
  • 1 tsp. Himalayan salt, to taste
  • 1/4 tsp. crushed red pepper
  • 2 tbsp. n vegan Worcestershire Sauce
  • 2 tbsp. liquid smoke 
  • Swiss chard stems, sliced

Cook time: 20-25 minutes

Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet or glass dish.

Brush all dirt from mushrooms, with a damp paper towel. Cutaway the stems and discard or save for vegetable broth. Be sure to scoop out the gills of the Crimini mushrooms. Cut mushrooms into thin slices. 

Spread mushrooms onto a large baking sheet, drizzle olive oil, liquid smoke, Worcestershire sauce, crushed red pepper, salt, garlic, Swiss chard stems, and thyme. Toss until mushrooms coated evenly. 



Next, Layer mushrooms and then place in the oven to roast. Be sure to stir mushrooms throughout the roasting process. Roast until most of the mushrooms are browned. 20-25 minutes

If need be, stir in additional garlic, salt, and pepper, then roast another 10 minutes. 

Drain excess mushroom juices. Pour over cooked Swiss chard and set aside.

Penne Preparation: (Step 3)

  • 3-4 cups Barilla Gluten-Free Penne Pasta
    • Recommended Pasta Noodles I’m a huge fan of Barilla® Penne noodles. This brand of pasta is made with non-GMO ingredients.
  • 4 quarts cold water
  • Himalayan salt to taste
  • 1-2 minced, garlic cloves
  • 1 tablespoon extra-virgin olive oil

Cook time: 20 minutes

In a large pot, boil 3-4 quarts of cold water to a quick boil. Coldwater is the trick! For a faster boil, cap the pot of cold water with a lid. Make sure the water has come to a full boil before adding the pasta.

Next, shake all the pasta to the boiling water. Stir in pink salt, while at a high boil. (This process prevents the pasta from sticking together). You want to help the pasta to cook by stirring while boiling. Keep the pasta boiling at a fast boil until cooked.

Once the noodles are cooked, drain immediately and rinse under cold running water — transfer noodles to a clean glass bowl.

Add: 1 (minced) garlic clove, for flavor and one tablespoon of vegan butter or extra-virgin olive—combine thoroughly. 

Set aside to cool.

(Final Step )
Once all ingredients have been prepared, combine roasted mushrooms and Swiss Chard. Layer mixture over cooked penne noodles. Top dish off with tomatoes and capers—bringing together all the rich flavors. Pair this dish with a glass of Pinot Noir.

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