Swiss Chard And Mushroom Pasta

• 15 oz pappardelle
• 1 tbsp olive oil
• 1 None onion, chopped
• 7 oz button mushrooms, quartered
• 1 bunch Swiss chard, stems removed, leaves finely sliced
• 4 cloves garlic, minced
• 1 (13.5 oz) can diced tomatoes
• 4-6 sprigs fresh basil, leaves picked
• 1/2 cup heavy cream
• 2 tbsp toasted pine nuts, plus extra to serve

1. Cook pasta in salted, boiling water until al dente. Drain.
2. Meanwhile, heat oil in a large frying pan over medium heat. Sweat onion for 5 mins, until softened. Add mushrooms and cook for 3-4 mins, until just softened. Add chard and garlic and cook for 2-3 mins, until chard wilts. Add tomatoes and basil. Season. Cover and cook for 5 mins, until chard is tender.
3. Fold in cream and pine nuts. Add pasta and toss to combine. Divide between serving bowls and sprinkle with extra pine nuts to serve.

olive oil, onion, button mushrooms, swiss chard, garlic, tomatoes, fresh basil, heavy cream, nuts

Taken from recipes-plus.com/api/v2.0/recipes/27924 (may not work)