Savor the heartiness of whole-wheat spaghetti perfectly entwined with golden caramelized onions and savory mushrooms in this easy-to-make pasta dish, garnished with a blend of fresh herbs for a wholesome meal.
45 minutes, 2-3 servings
| 3 Tbsp | Extra-virgin olive oil |
| 16 oz | Sliced fresh mushrooms (2 8-oz containers) |
| 2 medium or 1 large | Onions, halved and thinly sliced |
| 1 tsp | Paprika |
| to taste | Salt |
| to taste | Freshly ground pepper |
| 12 oz | Whole-wheat spaghetti |
| ⅓ cup | Sour cream |
| 2 tsp | White wine vinegar |
| ½ cup | Fresh parsley, chopped |
| ½ cup | Fresh dill, chopped |
| ¼ cup | Chives, thinly sliced (about half of one bunch) |
| 1. Heat 1 tablespoon olive oil (1 tablespoon from total 3 tablespoons) in a large dutch oven or wide pot over medium-high heat. |
| 2. Add the mushrooms (16 oz) and cook, undisturbed, until they are lightly browned and they start to soften. this should take about 5 minutes. |
| 3. Stir the mixture well, then add the onions (2 medium or 1 large, halved and thinly sliced), paprika (1 teaspoon), remaining 2 tablespoons olive oil, salt to taste and a few grinds of pepper. |
| 4. Cook, stirring occasionally (more frequently toward the end). |
| 5. Continue until the onions are golden and very tender. this should take about 30 minutes. note: reduce the heat to medium during the last 10 minutes so the onions don't burn. |
| 6. Meanwhile, bring a large pot of well-salted water to a boil. |
| 7. Add the pasta (12 oz whole-wheat spaghetti) and cook as the label directs for al dente. |
| 8. Reserve 1 1/2 cups of the cooking water, then drain. |
| 9. Add the pasta, half of the reserved cooking water, sour cream (1/3 cup) and vinegar (2 teaspoons) to the mushroom-onion mixture. © FirstPageRecipes.com |
| 10. Toss the mixture until the pasta is well coated and slightly saucy. note: gradually add the remaining cooking water as needed. |
| 11. Add about half each of the parsley, dill and chives to the pasta and toss. season the mixture with salt and pepper to taste. |
| 12. Divide the mixture among bowls and top with the remaining parsley, dill and chives. |
Why Bronze Cut Pasta?
Why bronze cut pasta? It's better because it's rougher, and that means it holds sauce better....
7 Must-Have Kitchen Gadgets for Spacious Kitchens - Upgrade Your Cooking Game!
Discover the top kitchen gadgets for spacious kitchens! From innovative appliances to handy tools, find out how to enhan...
Comments or questions? contact us.
Read our
Terms of Use,
and Privacy Policy.
FirstPageRecipes.com participates in the Amazon Associates Program. When you use a link on our site to buy a product on Amazon, we earn a small commission.
© 2024 FirstPageRecipes.com. All rights reserved.