Farfalle Pasta with Spinach, Mushrooms and Caramelized Onions
Description
This winning recipe combines the delicious flavors of caramelized onions and a creamy sauce with mushrooms and fresh spinach. Feel free to add cooked, cubed chicken if you desire.
Ingredients
Caramelized Onions:
1 T. olive oil
3 large yellow onions, sliced
1/4 t. salt
1 T. balsamic vinegar
Mushrooms and Spinach:
1 T. olive oil
10 oz. mushrooms, sliced (button mushrooms or favorite)
6 oz. fresh spinach
Pasta:
8 oz. farfalle pasta
Creamy Pasta Sauce:
1 c. half-and-half*
1 c. Parmesan cheese, shredded, divided
1/4 t. salt
Directions
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Caramelized Onions:
In a large skillet, heat olive oil over medium-high heat. Add sliced onions; cook on High heat for about 10 minutes, stirring constantly. The onions should start to brown, but without burning. Reduce heat to medium; continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point, sprinkle a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the skillet or burn. Onions should have cooked now for a total of 30 minutes.
Remove skillet from heat; sprinkle onions with a small amount of balsamic vinegar to deglaze the skillet. Use a spatula to stir onions, scraping the bottom of the skillet and coating onions with a pinch of balsamic vinegar that was just added. Transfer caramelized onions to a platter.
Mushrooms and Spinach:
In the same skillet, heat 1 T. olive oil on medium heat. Add sliced mushrooms; season with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft. Add spinach to the skillet; stir over low heat just until spinach starts to wilt.
Cook pasta:
Cook pasta according to package instructions; drain; set aside.
Creamy Pasta Sauce:
Add half-and-half to the mushroom and spinach mixture; bring to a quick boil; immediately reduce to simmer. Add 2/3 c. Parmesan cheese and salt; continue stirring while the sauce simmers, until the cheese melts. Add caramelized onions back into the skillet with the pasta sauce.
Add cooked and drained pasta to the creamy sauce; cook and stir over low heat for several minutes to reheat. If the sauce becomes too thick, add a small amount of half-and-half to thin it out. If it's too thin, stir in a small amount of shredded Parmesan cheese while the sauce simmers.
Serve garnished with shredded Parmesan cheese.
4 servings.
*You can substitute 1/2 c. heavy cream plus 1/2 c. milk for 1 c. half-and-half.