Pasta, Spinach Mushrooms, Onions with Creamy Sauce


Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions
1 tablespoon olive oil
2 yellow onions , large, cone #3 Diced or thinly sliced #4

1/4 teaspoon salt
1 tablespoon balsamic vinegar
10 oz mushrooms , sliced cone #4
6 oz spinach
Creamy pasta sauce
1 tablespoon olive oil
1 cup half-and-half or unsweetened almond or coconut creamer
1/2 cup  vio life Parmesan cheese- vegan, shredded cone #1
1/4 teaspoon salt
8 oz farfalle pasta
How to caramelize onions & mushrooms:
Heat  1 tablespoon olive oil on medium-high heat in 11 inch large skillet. Add onions and mushrooms cook on medium high heat for about 8-10 minutes, constantly stirring with the spatula.
The onions & mushrooms should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 5 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions & mushrooms place lid on. Add spinach and vinegar stir  to de-glazed the pan.
Add creamer to the mushroom and spinach mixture and bring to a quick saute. 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.
Cook pasta:
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 creamer 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.

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