Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice onion. Mince or grate garlic.

Add Swiss chard to boiling water. Cook until wilted, 1-2 minutes. Remove with slotted spoon and set aside. Leave water boiling.

Add penne to same boiling water. Cook until al dente, 9-11 minutes. Drain when finished, but reserve 1/4 cup pasta water.

Cook the onions and mushrooms: Heat a drizzle of olive oil in a large pan over medium heat. Add onions. Toss until softened, 4-5 minutes. Add mushrooms and another drizzle of olive oil. Toss until golden brown, an additional 4-5 minutes. Add garlic, paprika, and as many chili flakes as you like (start with a little and go up from there). Toss to combine, and season with salt and pepper.

Add sour cream and reserved pasta water to pan. Stir to combine. Simmer until slightly thickened, 2-3 minutes. Add pasta, Swiss chard, and half the Parmesan. Toss to combine and fully heat through. Season to taste with salt and pepper.

Finish: Serve the Swiss chard and wild mushroom penne with remaining Parmesan on top. Enjoy!