When it comes to cooking, sometimes I get ideas in my head and I cannot stop thinking about them. A few weeks ago on Pinterest, I saw a French Onion Soup pasta that looked delicious, but when I clicked on the recipe, it had heavy cream and an onion soup packet in the recipe, both things I try not to use ( I do love onion soup burgers though!). Every time I thought about what to make for dinner, I came back to the idea of a pasta with caramelized onions and a creamy broth as the sauce and this pasta is the result!
Caramelized Onion and Portabella Pasta
- 1 lb. whole wheat pasta
- 2 large yellow onions sliced
- 8 oz. baby portabella mushrooms or cremini mushrooms, washed, and cut with stems removed
- 1/2 cup beef broth use vegetable broth if you want this completely meatless
- 1 tbsp. Worcestershire sauce
- 3 gloves garlic minced
- 1 tsp. salt plus more to taste
- pepper to taste
- 2 tbsp. butter
- 3 tbsp. fat free half and half
- 1/4 cup of pasta water
- 4 oz. mozzarella cheese part skim
- Parmesan cheese
In a skillet, melt the two tablespoons of butter and then add the onions. Cook over medium heat, stirring frequently, until they just begin to soften.
Add half the beef broth (1/4 cup) and the Worcestershire sauce. Continue to cook the onions, stirring frequently, until very tender, and caramelized, about 15-20 minutes. If you taste your onions, and they are sweet, you know they are ready. The onions provide most of the flavor for this sauce, so please make sure they are definitely caramelized before moving on!
Reduce the heat to low and then add the mushrooms and garlic cloves. Let cook together as you prepare the pasta. Right before you drain the pasta, add your half and half to the sauce and stir well. Do not add it any sooner because due to the low fat content, it can easily curdle.
In a separate pot, cook your pasta according to directions.
Once pasta is ready, drain well, reserving 1/4 cup of the pasta water.
Add your pasta and the liquid to your sauce mixture. The starchy cooking liquid helps thicken the sauce. Stir well and then season to taste.
Add a few shakes of your Parmesan cheese to taste as well. Add half the mozzarella to the pot and stir to melt. Place pasta in your serving bowls and garnish with the other half of the mozzarella.