With a title like that, how could I not want to make this recipe when I first encountered it? Those ingredients pretty much scream “Elly!” Not to mention, they also tend to be in my kitchen at all times.
This is a perfect year-round vegetarian pasta dish that’s easy to make, hearty, and flavorful. This is definitely one of those dishes where the whole is greater than the sum of its parts. Just a few simple ingredients provide great earthiness and depth of flavor.
I altered the ingredient amounts a bit in this recipe, mainly to make it healthier (a bit less fat, less pasta for the same amount of servings, etc.). But I also added a little booze. :-D I didn’t add peas to this when we had it for dinner, since we ate it with a salad, but I did add a small handful to my lunch leftovers.
Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese
Adapted from Food & Wine
1.5 Tbsp. butter
2 Tbsp. olive oil, divided
3 onions, thinly sliced
1/4 cup dry white wine
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed and sliced
3 Tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper
10 oz. pasta (I used whole wheat penne)
3 oz. soft goat cheese, crumbled
3 Tbsp. Parmesan or Romano cheese, plus more for serving
In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20-30 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.
In the same pan, melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
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