Organic, Real Food on a Budget – Fusilli with Chard, Bacon, and Cream

One of the most important habits that make organic, real food more affordable is keeping pantry staples. Pantry staples ensure that with a few fresh ingredients from the store you can whip up a meal and reduce the need or urge to order out.

Today’s recipe uses only 6 ingredients and provides a quick way to get a meal on the table (Thank you to Jennifer for the recipe idea!). Brown rice pasta, swiss chard, red onion, bacon, cream and salt. It utilizes several of my pantry staples so I only needed to buy a few ingredients to make a quick, delicious, and nourishing meal for my family.

Fusilli with Chard, Bacon, and Red Onions

Serving Size: Serves 6

Fusilli with Chard, Bacon, and Red Onions

You can use other types of pasta in this dish such as spaghetti, macaroni, farfalle, etc.


    For the Pasta:

  • 16 ounces gluten-free Fusilli pasta (or grain-free pasta such as Cappellos)
  • 8 pieces bacon, cut into small pieces (nitrate-free and pastured preferred)

  • 1 large purple onion, diced

  • 1 bunch swiss chard, washed, chopped

  • 1/2 cup heavy cream

  • 1 teaspoon sea salt


Bring a large pot of water to boil. Cook pasta according to package directions. Drain. Set aside. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Using a slotted spoon, remove bacon from skillet and place it in a bowl. Add the onion to the skillet and cook until caramelized, about 8 minutes. Add chard and stir until limp. Add pasta, cream, salt, and cooked bacon. Toss and adjust salt to taste. Serve immediately.

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  1. Katherine

    So sorry you have had to deal with people being dishonest. :( This looks totally yummy though! I think I am going to add a bit of tomato as well since they are coming in from my garden.

  2. Karen

    I made this last night, phenomenal! I used the spinach I had on hand and added shredded chicken to make it a complete meal. Hubby and son wanted more, yea! Carrie…your recipes rock our kitchen!

  3. Katie

    Made this on Saturday w/ a different kind of pasta and my cream had soured so I subbed in a whole milk and sour cream combo. It was AWESOME!!! My family and I absolutely loved it! I am really excited about a new way to cook all the greens coming from our CSA! Thank you!!

  4. Larissa

    Your recipes look good and I look froward to trying them. It’s too bad about your situation with some users lifting your content. I keep all my recipes on Souchef, but it requires copying and importing a recipe. Unfortunately, I could not import your recipes to my Souchef files and I don’t use “print” option, because I prefer to keep it on my computer files and I don’t want to waste paper and ink.
    Best of luck with your grain-free challenge. Eggplant involtini will be my first choice to go for. I already make my own ricotta and quark, so that’s a natural.

  5. Heather

    I made this for dinner yesterday, it was amazing! One of the most delicious pasta dishes I’ve ever had. Used Brown Rice Penne from Trader Joe’s, and Applegate Farms organic bacon.

  6. Brandy

    I made this dish tonight for dinner and LOVED it! The only thing I did differently was added 3 fresh cloves of garlic in with the onions during the last 3 minutes of them cooking. (Yum! I love garlic!) My kids (10 & under) thought it was wonderful as well! Thank you SO much for the recipe. I will definitely make again & again!

  7. amy

    it sounds yummy! I am always having trouble avoiding fast food because I have 3 kiddos under 4 and often on my hubbys days off we end up running errends till late, or I just loose track of time until I should have been making dinner a half hour or more ago. we just went gluten free and cane sugar/hfcs free. also trying to loose baby weight so going more protein, less carbs . do you have any suggestions of what veggies I could add to this so I could take out some of the pasta?


  1. Fusilli with Chard, Bacon and Red Spring Onions | Eatwell Farm Fusilli with Chard, Bacon and Red Spring Onions | Eatwell Farm… Food for the Body and Soul says:

    […] Adapted from […]

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