Creamy Mafalda with Mushrooms and Caramelized Onions
A strongly umami vegetarian pasta dish with a lovely balsamic cream sauce.
Ingredients
- 1 box Mafalda pasta See note
- 3 tablespoon unsalted butter divided
- 1 small onion diced, see note
- 3 garlic cloves minced
- 8 oz cremini mushrooms sliced, see note
- 3 tablespoon balsamic vinegar
- ⅓ cup heavy cream
- ½ cup shredded parmesan
- 1-2 teaspoon red pepper flakes
- 1 tsp dried thyme
- 1 teaspoon Salt and Pepper to taste
- 3 tablespoon Fresh parsley optional
Instructions
- Cook Mafalda according to package directions, drain well
- Meanwhile, melt 1 tablespoon of butter in a large heavy pan on low
- Add onion, red pepper flakes and ½ teaspoon of salt to the pan and stir to coat onions
- Cook onions on low, stirring frequently, until onions start to caramelize ~10 minutes
- Stir in 1 tablespoon of butter, mushrooms, thyme and garlic
- Continue cooking on low stirring until mushrooms are tender and browned ~7 minutes
- Add in the final tablespoon of butter and vinegar and allow butter to melt
- Pour in cream and heat until cream starts to lightly bubble
- Mix in ¼ cup of parmesan and stir until fully melted
- Add drained pasta to the pan and toss pan to coat mafalda
- Serve with more parmesan and fresh parsley if desired
Notes
Pasta: Any smaller pasta shape will work with this.
Onion: If you want to go with a different texture, you may wish to try this with thinly sliced, rather than diced onions.
Mushrooms: Cremini mushrooms are Agaricus bisporus, which is the same species as white mushrooms and portabellas, but is between the two in age. Any of these can be interchanged in this recipe.
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