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
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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