Skip to main content

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients

Caramelized onions


  • 1 tablespoon olive oil
  • 3 yellow onions , large, sliced
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar

Creamy pasta sauce


  • 1 tablespoon olive oil
  • 10 oz mushrooms , sliced (I used button mushrooms)
  • 6 oz spinach
  • 1 cup half-and-half
  • 1 cup Parmesan cheese , shredded
  • 1/4 teaspoon salt

Pasta


  • 8 oz farfalle pasta

Instructions

How to caramelize onions:


  1. Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  2. The onions should start to brown, but without burning.
  3. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
  4. 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 pan or burn.
  5. In total, you should have cooked onions for 30 minutes.
  6. Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
  7. Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:


  1. Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
  2. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:


  1. Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
  2. Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
  3. Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:


  1. Cook pasta according to package instructions. Drain.
  2. Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  3. If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
  4. Serve with more shredded parmesan cheese sprinkled on top.

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

THE BEST EVER DEVILED EGGS

Ingredients 6 large eggs 2 1/2 tablespoons mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon prepared mustard 1/8 teaspoon salt dash of fresh black pepper garnish: paprika Instructions Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika. Recipes Source :  Click Here
Post a Comment
Read more

Twice Baked Breakfast Potatoes

INGREDIENTS   2 medium russet potatoes, scrubbed and pricked with a fork all over 2 tablespoons unsalted butter 3 tablespoons heavy cream 4 rashers cooked bacon 4 large eggs ½ cup shredded cheddar thinly sliced chives salt and pepper to taste INSTRUCTIONS   Preheat oven to 400˚F. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center. Remove and allow potatoes to cool for about 15 minutes. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on). Add 1 rasher bacon to each half and top with a raw egg. Place potatoes onto a baking sheet and retu...
Post a Comment
Read more

BEST CORN CASSEROLE

Ingredients: 2 (12-oz) packages frozen corn, thawed 2 eggs ¼ cup all-purpose flour 2 Tbsp sugar 2 Tbsp butter, softened ¼ tsp cayenne pepper 1½ cup shredded cheddar cheese 8 slices bacon cooked and chopped Instructions: Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside. In a food processor or blender, combine one package of corn, eggs, flour, sugar, butter and cayenne pepper. Pulse 3 or 4 times, until corn is creamed. Pour mixture into a large bowl. Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine. Pour corn mixture into prepared pan. Top with remaining cheese. Bake uncovered for 30 minutes. Recipes Source :  Click Here
Post a Comment
Read more