Whole wheat fusilli with Swiss chard and balsamic-roasted onions from The Modern Vegetarian Kitchen by Peter Berley and Melissa Clark (co-author)

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Notes about this recipe

  • Astrid5555 on March 03, 2020

    Subbed baby spinach for Swiss chard and penne for fusilli. Husband really enjoyed it, while it was too acidic for my taste, would use less vinegar for roasting the onions. Nevertheless, good vegan pasta dish for lent.

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