This caramelised onion and mushroom pasta is hearty, satisfying and delicious.
Caramelised onions and mushrooms are a match made in heaven. I love how the savouriness of the mushrooms balances out the sweetness of the caramelised onions. All the different elements such as the balsamic vinegar, kale, pine nuts and figs work really well together and make this pasta as delicious as it is. (Note: If figs are not in season where-ever you are, don’t fret, you can chop up a dried fig or leave them out completely. The pasta is still delicious without them!)
Although this pasta looks quite sophisticated, it’s actually really easy to make. Plus, it doesn’t require a whole lot of time either. I love making it for a weeknight dinner and enjoy any leftovers the next day (if there are any!)
If you love eating pasta, then you might also enjoy some of my other recipes:
I hope you enjoy this recipe. Please let me know what you think and don’t forget to take a photo of your dish and tag me on Instagram @nothangryanymore. I love seeing your creations!
Caramelised Onion and Mushroom Pasta
- 500 g orecchiette pasta
- 20 g pine nuts
- 2 brown onions
- 350 g button mushrooms
- 1 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- ½ tsp dried oregano
- 120 g Tuscan kale
- 100 g oat milk
- 4 figs (optional)
- salt and pepper to taste
- Preheat the oven to 160°C fan. Toast the pine nuts for 7 minutes and put them aside until later.
- In the meantime, finely slice the onions. Heat up a large pot and add the olive oil. Add the sliced onions and let caramelise for 18-20 minutes. Deglaze the pan with a splash of water half-way through if needed.
- While the onions are cooking, heat up a pot filled with water for the pasta.
- Once the onions have taken on a golden brown colour, add the balsamic vinegar, dried oregano and a pinch of salt. Stir until combined.
- Now add the mushrooms. Let them cook for 8 minutes, stirring occasionally.
- The pasta water should now be boiling. Generously salt the water and add the pasta. Cook until al dente and strain off the water. (In my experience that means cook the pasta 2-3 minutes less than what the packaging says.)
- Once the mushrooms have decreased in size and are soft, but still squishy, add the kale. Stir and cook for a few minutes until wilted.
- Now add the oat milk. Stir it into the sauce and let cook for two more minutes.
- Add the cooked and drained pasta and mix it into the sauce.
- Serve with the toasted pine nuts, sliced figs and season with salt and paper to taste. Enjoy!