Kristin from Beauty Counter posted a photo of this onion mushroom pasta dish on her Facebook page the other day & I was inspired to try it although I didn’t follow the recipe exactly. I went off the ingredients that I had on hand plus a suggestion my cousin, Christy Ann made to add pasta water & goat cheese for a simple yet creamy pasta sauce. Thanks for the inspiration ladies! I really liked what evolved from these ideas & I think you will too!
- 2 medium onions, sliced into 1 inch pieces
- 3 cups mushrooms, sliced into 1 inch pieces (I used a mixture of baby portobellos & shitakes)
- 3 cups fresh baby spinach
- 2 ounces goat cheese
- 1 cup reserved pasta water (plus more in case needed)
- 3/4 lb mini farfalle (little bow ties) pasta (or which ever kind of pasta you have on hand)
- 2 tablespoons extra virgin olive oil
- Pecorino Romano or Parmesan cheese, grated for serving
- Bring a large pot of water to boil for pasta.
- In the meantime slice your mushrooms & onions into similar shaped & sized slices. I use all of the mushroom parts - caps & stems but if you only prefer caps use them.
- In large deep skillet (it should be able to hold all the pasta at the end) heat olive oil over medium heat.
- Add onions & reduce heat to medium-low. Season with some salt.
- Let the onions caramelize by allowing the edges to turn brown & wilt. Stir occasionally for about 10 minutes.
- Add sliced mushrooms. Cook down for about 5 minutes & then season with salt & pepper (I’ve heard that if you season mushrooms with salt right away they become rubbery - so wait until they get soft to season them).
- In the mean time add the pasta & some salt to the boiling water, cook about 1-2 minutes less than the directions instruct. You want it to cook until it’s just al dente - you’ll finish cooking the rest of it in the sauce & mushroom/onion mixture.
- Add a ladle (about a 1/2 cup) of the starchy pasta water to the onion & mushroom mixture. Add the baby spinach & let it wilt. You may have to add the spinach in batches if it is too much to fit in the skillet. It’ll cook down a lot so you’ll be able to fit it all in. Season with salt & pepper.
- Add the goat cheese & stir into the veggie mixture until it melts to create a sauce.
- Make sure you have about 1 cup of pasta water reserved before you drain the pasta.
- Add the drained pasta to the veggie mixture.
- Add about a 1/2 cup of the reserved pasta water to the pasta veggie mixture.
- Cook over medium heat for 1-2 minutes.
- Add more pasta water if you want to thin out the sauce.
- Serve hot with grated cheese on top.