It takes a bit of time to caramelize the onions, but that’s well worth it, trust me!
What you need:
- 2 frying pans
- A pot for the pasta
- A colander to drain the pasta
- A wooden spatula
Ingredients for 2 persons:
- 2 tablespoon olive oil
- 2 onions
- 1 tablespoon balsamic vinegar
- 10 mushrooms
- 2 cups spinach
- 250 grams pasta (I used Fettuccine) – around 8 oz
- 1/4 cup creme fraiche (heavy cream)
- 1/8 cup milk
- 1/2 cup grated Parmesan cheese
- Salt & Pepper
Wondering how many grams in a cup? Click here for a cup converter
Before you Start:
- Slice the onions
- Slice the mushrooms
Ready to go?
- Caramelized the onions:
- In the pan, add 1 tablespoon olive oil on high heat. Add the sliced onions and cook for 10 minutes, constantly stirring with spatula so the onions brown.
- Reduce heat to medium and continue cooking the onions for another 10 minutes. Keep stirring, so the onions brown even more (without burning!). Do not hesitate to lower the heat if needed.
- Remove from the pan from the heat and sprinkle onions with a tablespoon of balsamic vinegar to deglaze the pan. With your spatula, scrap the bottom of the pan and mix the vinegar with the onions.
- Cook the Mushrooms at the same time as the onions in an other pan:
- Heat 1 tablespoon olive oil and add sliced mushrooms. Add some salt and cook the mushrooms covered for about 10 minutes on medium-low heat, stirring from time to time.
- Cook the pasta according to the package instructions (usually 10-12 minutes) and drain them once ready.
- Add the cooked mushrooms to the caramelized onions. Then add the spinach and stir on low heat until the spinach wilts.
- Add to the mushroom/onion/spinach mix: creme fraiche, milk and Parmesan cheese. Mix and then add the cooked pasta to the sauce. Taste the preparation and add salt & pepper as needed. Stir to coat on low heat for about 5 to 10 minutes until the Parmesan cheese has melted.
- BON APPÉTIT !