Portobellos and Penne Pasta |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Adapted from a Kiwi cookbook Ingredients:
2 medium onions, peeled and chopped |
1 tablespoon butter |
3 tablespoons olive oil, divided |
1 teaspoon sugar |
500 g portabella mushrooms, sliced |
1/3 cup flat leaf parsley, chopped |
salt & freshly ground black pepper |
500 g penne pasta |
1/2 cup shaved parmesan cheese |
1 -2 tablespoon extra virgin olive oil, to serve |
Directions:
1. Place onions, butter, 2 Tbsp oil and sugar in a large saute pan and cook over medium heat, stirring frequently until browned and caramelised (about 20 minutes).
2. Transfer to a bowl.
3. Heat the remaining 1 Tbsp oil in the pan and stir-fry the mushrooms until tender and browned (about 10 minutes).
4. Add the onion mixture and the parsley and season to taste with the salt and pepper.
5. In a large saucepan of boiling salted water, cook the penne until just tender.
6. Drain, reserving 1 cup of the pasta water.
7. Toss the pasta into the mushroom mixture and toss with the reserved pasta water and Parmesan cheese.
8. Drizzle with the extra virgin olive oil just prior to serving.
9. Nice served with a green salad and crusty bread or rolls.
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