This recipe was adapted from Bella Eats, adding a package of frozen spinach. It’s a relatively easy and tasty meal that works well for weeknight family dinner. The goat cheese is a nice smooth flavor that the kids like. Using whole grain pasta and adding the spinach makes this a bit more of a healthy one-pot dinner.
Pasta with portobello mushrooms, onions, spinach and goat cheese
Adapted from Bella Eats
- 2 Tbsp butter, divided
- 4 Tbsp olive oil, divided
- 3 large onions, chopped
- 1/2 tsp sugar
- 1 lb portobello mushrooms, stems removed, caps halved and then cut into 1/4-inch slices
- 1 package (10oz) frozen spinach, defrosted and drained
- 3 Tbsp chopped fresh parsley
- 1/4 tsp fresh-ground black pepper
- 3/4 lb ziti or penne (preferably whole grain)
- 4 oz soft goat cheese, crumbled
- 4 Tbsp grated parmesan cheese, plus more for serving
- In a large pot of boiling, salted water, cook the pasta until just done. Reserve 3/4 cup of the pasta water and drain.
- In a large sauté pan, melt 1 Tbsp of the butter with 2 Tbsp of the oil over medium-high heat. Add the onions and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
- In the same pan, melt the remaining 1 Tbsp butter with 1 Tbsp of the oi. Add the mushrooms and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, spinach and the pepper.
- Toss the pasta and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 Tbsp oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water.
- Serve with additional Parmesan.