Goodness on a plate is right! As is very evident, I have a weakness for pasta and I’m proud of myself for expanding my horizons and not making a pasta dish every week on here. But it’s time to bring you another one and this Creamy Mushroom Pasta with Caramelized Onions and Spinach is well worth the wait! This comes from the site Julie’s Album and I have a feeling I’ll be coming back to this blog in the future.
For as much flavor as this dish packs, it really doesn’t require that many ingredients, which makes me happy. The caramelization of the onions completely makes this dish. You want to caramelize them for at least 30 minutes to get the maximum amount of flavor. I think I probably cooked mine for closer to 40 minutes and you finish off the onions with a bit of balsamic vinegar…yum!
As for the mushrooms, you can really use any small variety you choose. I opted for baby portabello mushrooms that I wiped clean with a damp paper towel, removed the stems and then sliced the mushroom caps. Cook them on the stovetop for about 20 minutes and then add them to the onions. Then fresh spinach is added, and it’s time to make the get to the “creamy” part of the dish. Add some milk, cream, and freshly grated Parmesan cheese, and you’re nearly done. In goes some cooked fettuccini pasta, and toss it all together and ta-da you are done!
You won’t need many fancy tools to make this one. A box grater was handy for grating the Parmesan cheese. I preferred grating it by hand so that the cheese melts nicely. So worth it. Your stove will get a workout with a large pot to cook the pasta and two pans to cook onions and mushrooms. Overall though this dish is a cinch to make. The sweetness from the onions, hearty mushrooms, and salty bite of the Parmesan cheese really make this dish a treat. And it makes a TON – so I have been working through it for several days…happily working through the leftovers, I might add!
So dear God, please do me and obviously you a favor and make this as soon as humanly possible! Click here for the recipe and step by step instructions…you’re welcome in advance!
A look back:
One year ago: Brrrr…Homemade French Bread to the Rescue!
Two years ago: Cranberry Love
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