Creamy caramelised onion & mushroom fettuccine

Ingredients

• 2 tbs extra virgin olive oil (divided)
• 1 brown onion (halved, sliced)
• 1 clove garlic (crushed)
• 2 tbs balsamic glaze
• 375 g Latina Fresh Egg Fettuccine
• 200 g Swiss brown mushrooms (quartered)
• 200 ml Bulla Cooking Cream
• 40 g parmesan (grated)
• 0.25 punnet thyme (sprigs picked)
• 2 tbs pine nuts (toasted)
• freshly ground black pepper (to taste)

Steps

1. 1

   Heat 1 tbs extra virgin olive oil in a large frying pan over medium-high heat.

2. 2

   Add the sliced onion and crushed garlic to the pan. Cook, stirring frequently, for 6 minutes or until the onion begins to soften.

3. 3

   Add the balsamic glaze to the onion mixture. Cook, stirring, for another 3-4 minutes or until the onions are well caramelised. Transfer the mixture to a bowl and set aside.

4. 4

   Cook the egg fettuccine in a large pot of boiling water following the packet instructions.

5. 5

   Drain the pasta, making sure to reserve 1/3 cup of the cooking liquid.

6. 6

   Meanwhile, add the remaining 1 tbs of olive oil to the frying pan. Add the quartered Swiss brown mushrooms and cook, stirring, for 4-5 minutes or until they are browned and tender.

7. 7

   Pour the cooking cream into the pan with the mushrooms and bring the mixture to a boil.

8. 8

   Add the cooked pasta and the reserved cooking liquid to the pan with the cream and mushrooms; toss well to combine.

9. 9

   Add the caramelised onion mixture back into the pan and stir to combine everything thoroughly.

10. 10

    Top the pasta with grated parmesan, fresh thyme sprigs, and toasted pine nuts. Season with freshly ground black pepper and serve immediately.

Notes

Reserve some pasta water before draining to ensure the sauce reaches the perfect creamy consistency. To toast pine nuts, place them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, shaking the pan constantly.

Nutrition per serving

• main
• pasta
• vegetarian
• creamy
• dinner
• weeknight
• mushrooms