Load up your pasta with this deliciously filling recipe for calamarata pasta with mushrooms, beans and greens


calamarata pasta mushroom beans greens


  • Extra-virgin olive oil
  • 1 small onion, sliced
  • 1 garlic clove
  • 1 bunch Swiss chard, chopped
  • Salt
  • 225g (2 cups) mixed mushrooms
  • 240g (1 cup) cooked cannellini beans
  • 150g (¾ cup) tomatoes, peeled and crushed with a fork
  • Freshly ground black pepper
  • 450g calamarata pasta or similarly thick, tubed pasta



  1. Heat 2-3 tablespoons of oil in a large skillet. Sauté the onion and garlic clove in the oil.
  2. Add the Swiss chard, season with salt and leave to fry lightly over a low heat, stirring every so often.
  3. When it is halfway done cooking, add the mushrooms and a little warm water, if needed, then cook covered until the chard and mushrooms are soft — it should take 15 minutes total — then add the beans, too.
  4. Toss in the tomatoes, crushed with a fork, then season with salt and pepper, stir and cook for another 10 minutes.
  5. Cook calamarata pasta, drain it when it is al dente, reserving the cooking liquid, and sauté it with the vegetables for a few minutes, adding a little cooking liquid, if necessary, as it should not be too dry.
  6. Serve sprinkled with pepper.


Tip: The calamarata is also outstanding with sauce and then baked with breadcrumbs in the oven.


Per 100g

  • Calories: 169
  • Carbohydrates: 30.0g,
  • Sugars: 1.7g,
  • Fat: 1.5g,
  • Saturates: 0.2g,
  • Protein: 7.2g,
  • Salt: 0.06g



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