Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions
- 2 tbsps CaliVirgin Olive Oil
- 3 Yellow onions , large, sliced
- 1/2 tsp Salt
- 1 tbsp CaliVrigin Balsamic Vinegar
- 10 ozs Mushrooms, sliced
- 6 ozs Spinach
- 1 cup Parmesan cheese , shredded
- 8 ozs Farfalle pasta
How to caramelize onions:
- Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
- The onions should start to brown, but without burning.
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
- Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
- In total, you should have cooked onions for 30 minutes.
- Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
- Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
How to cook mushrooms and spinach:
- Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
- Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
- Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
How to make creamy pasta sauce:
- Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
- Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
- Add caramelized onions back to the skillet with the pasta sauce.
- Cook pasta according to package instructions. Drain.
- Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
- If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
- Serve with more shredded parmesan cheese sprinkled on top.
Substitute for half-and-half: Use 1/2 cup of heavy cream + 1/2 cup of milk instead of 1 cup of half-and-half.
This recipe pairs well with our 2017 Clarksburg Reserve Chardonnay - Proponent notes of Lychee, pear, and apple on the nose, a subtle note of banana as well. The palate is caramel, creme brûlée, golden delicious apple, with a slight mineralistic quality, and finishing with a grassy note. Nice acidity toward the end, with a bit of a walnut lingering on the finish.
Recipe Credit: https://juliasalbum.com