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!
Keyword caramelised onion, figs, kale, mushroom, pasta
Caramelised Onion and Mushroom Pasta
Amount Per Serving (380 g)
Calories 633Calories from Fat 88
% Daily Value*
Saturated Fat 1.2g8%
Trans Fat 0g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 3.8g
Vitamin A 1557IU31%
Vitamin C 35mg42%
* Percent Daily Values are based on a 2000 calorie diet.