Hina Kikuchi 菊地姫奈
Hina Kikuchi 菊地姫奈
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Mushroom and Onion Pasta
Savory Mushroom and Caramelized Onion Pasta in a Creamy Herb Sauce
Ingredients:
8 oz (225g) fettuccine or pasta of choice
2 tablespoons olive oil
1 tablespoon butter
1 large onion, thinly sliced
10 oz (280g) cremini or button mushrooms, sliced
2 cloves garlic, minced
1/4 cup dry white wine (or vegetable broth)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook for 10–12 minutes, stirring occasionally, until deeply golden and caramelized.
Add mushrooms and cook for another 6–7 minutes until tender and browned. Stir in garlic and thyme and cook for 1 more minute.
Pour in white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 2–3 minutes until slightly reduced.
Stir in heavy cream and Parmesan, simmering for 2–3 minutes until the sauce is smooth and thickened slightly.
Add cooked pasta to the pan and toss to coat in the sauce. Add reserved pasta water as needed to loosen. Season with salt and pepper.
Serve hot, garnished with fresh parsley and extra cheese if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 2 servings
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Nothing beats the cozy flavor of caramelized onions and mushrooms in a creamy pasta sauce — this one’s a new weeknight favorite!Mushroom and Onion Pasta Savory Mushroom and Caramelized Onion Pasta in a Creamy Herb Sauce Ingredients: 8 oz (225g) fettuccine or pasta of choice 2 tablespoons olive oil 1 tablespoon butter 1 large onion, thinly sliced 10 oz (280g) cremini or button mushrooms, sliced 2 cloves garlic, minced 1/4 cup dry white wine (or vegetable broth) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 teaspoon fresh thyme (or 1/2 tsp dried) Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside. In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook for 10–12 minutes, stirring occasionally, until deeply golden and caramelized. Add mushrooms and cook for another 6–7 minutes until tender and browned. Stir in garlic and thyme and cook for 1 more minute. Pour in white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 2–3 minutes until slightly reduced. Stir in heavy cream and Parmesan, simmering for 2–3 minutes until the sauce is smooth and thickened slightly. Add cooked pasta to the pan and toss to coat in the sauce. Add reserved pasta water as needed to loosen. Season with salt and pepper. Serve hot, garnished with fresh parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 2 servings #mushroompasta #onionpasta #caramelizedonionrecipe #creamyvegetarianpasta #pastaideas #comfortfoodrecipes #easyitaliandinner #meatlessmeals #herbpasta #savorypasta #pastawithsauce #mushroomandonion #weeknightpasta #garlicmushrooms #richpasta #simpledinnerideas #pastaeveryday #plantbasedcomfort #homemadepasta #easypastadish Nothing beats the cozy flavor of caramelized onions and mushrooms in a creamy pasta sauce — this one’s a new weeknight favorite!
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