It seems like an eternity since I last posted a recipe. I’ve been working on a redesign for this site so in 2014 there will be loads more recipes and a specific home for them. I need to apologise for the picture too, I need to stop using my iPhone and start picking up my SLR (New Year Resolution – sorted). But anyway, on with the post…
I try not to eat too much white pasta but when its cold outside and you can’t be bothered cooking it’s the perfect dish. It’s quick, filling and tasty – not to mention cheap.
Caramelised onions, creamy mushroom and spinach with pasta
▪ Olive oil
▪ 1 onion large onion sliced
▪ 1 tablespoon balsamic vinegar
▪ 10 or 15 small mushrooms sliced
▪ 3 handful of spinach
▪ Tagliatelle (or a past of your choice)
▪ 300ml whole milk
▪ Grated Parmesan cheese
Makes 2 servings.
First caramelise your onions by heating olive oil in a large frying pan and cooking your onions on high heat for around 10 minutes. Constantly stir them before reducing to medium, at this point add a pinch of salt and continue to cook for a further 15 minutes.
Once the onions are cooked, add a tablespoon of balsamic vinegar and mix.
Next add your mushrooms to the onions and once they’re cooked, add your spinach and place on low heat until the spinach wilts.
Cook pasta according to package instructions. Drain.
Add milk, Parmesan cheese and a little more salt to the mushroom, onions and spinach mixture. Add pasta to the sauce and stir.
Serve on warm plates and sprinkle a little extra parmesan before tucking in.
*note I’ve not said how much parmesan as it depends how much you like cheese – me, I don’t like too much*