Orecchiette with Caramelized Onions and Mushroom Sauce

The best part about pasta is that my kids tend to love it–no matter what I put on it. Top it with veggies and some Parmesan cheese and they are happy campers.

Another reason I love pasta is because of all of the wonderful shapes it comes in. Every shape has a it’s benefits – based on how it sticks or holds whatever toppings you pair it with. One of my favorite pasta shapes is Orecchiette. The name of the pasta comes from it’s shape – the ear. Though my daughter thinks it resembles a hat more than an ear. We won’t go there. I love the shape and it’s consistency. I also love the way it grabs on to the toppings.

This recent pasta dinner was super easy to make – you just have to have a little bit of patience with the onions. I love onions, especially caramelized onions. They cook by themselves and require very little effort – my kind of meal. With the addition of some meaty baby bella mushrooms, the dish is complete.

Orecchiette with Caramelized Onions and Mushroom Sauce
Ingredients:


1 lb orecchiette pasta
1 tbsp. olive oil
1 tbsp. butter
2 large onions, sliced
4 cloves garlic, chopped
10 oz. baby bella mushrooms, sliced
sea salt
fresh ground pepper
1/4 cup chopped thyme
1/4 cup half & half
1/4 parmesan cheese

Directions:

Cook pasta according to the directions on the box. Cook to al dente, reserving about 3/4 cup of the cook water. Strain the pasta. Do not rinse it. Set aside.

While pasta is cooking, work on the onions. 

Slice the onions in to thin strips. Heat up a pan with olive oil and butter. Add the onions. Let them cook on medium with a lid for about 20 minutes. You will see them begin to caramelize. 

After 20 minutes, add the garlic, mushrooms and thyme. Let it cook for a bit longer. 

After another 7 minutes or so, add in the half & half and the parmesan cheese. Season with salt and pepper. Stir.  Add in the pasta water and the pasta. Stir everything up.

Serve and enjoy!