What are the main ingredients in One-pot Caramelised Onion Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of One-pot Caramelised Onion Pasta?

Calories: 842, Carbs: 118 grams, Fat: grams, Protein: 28.6 grams, Sugar: 20.3 grams, Salt: 440 grams

How do I prepare One-pot Caramelised Onion Pasta?

TOASTY ALMONDS: While the onion is caramelising, place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN MUSHROOMS: Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the sliced mushrooms and fry until soft and golden, 4-5 minutes (shifting occasionally). Remove from the pan and season. SWEET ONION HEAVEN: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, browned and caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. PERFECT PASTA: When the onion is caramelised, add the dried thyme and the wine to the pot. Simmer until almost all evaporated, 1-2 minutes. Pour in the worcestershire sauce and 600ml of boiling water. Once simmering, add the pasta and cook until the pasta is al dente and the sauce has reduced, 8-10 minutes. Add an extra splash of water, if necessary. CREAMY, CHEESY & ZESTY: When the pasta is al dente, remove from the heat and stir through the crème fraîche, the lemon zest, the browned mushrooms, and ½ the grated cheese. Season and loosen with a splash of water, if necessary. VOILÀ!: Plate up the caramelised onion pasta. Drizzle over the balsamic reduction and squeeze over some lemon juice. Sprinkle with the picked parsley, the remaining cheese, and the toasted almonds. Time to dine, Chef!

What should be prepared from my kitchen to make One-pot Caramelised Onion Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

One-pot Caramelised Onion Pasta

Caramelised onion & penne pasta are cooked in a classic combo of thyme & white wine, before being loaded up with mushrooms and crème fraîche. The whole shebang is then drizzled with a balsamic reduction and sprinkled with fresh parsley, Italian-style cheese, and toasted almonds. We told you it’s good!

One-pot Caramelised Onion Pasta

with almonds, grated Italian-style hard cheese & lemon

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Balsamic Reduction
Button Mushrooms
Creme Fraiche
Dried Thyme
Fresh Parsley
Grated Italian-style Hard Cheese
Lemon
Lemons
Onion
Onions
Penne Pasta
White Wine
Worcestershire Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Photo of One-pot Caramelised Onion Pasta

Serves 1

SWEET ONION HEAVEN
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, browned and caramelised, 9-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
TOASTY ALMONDS
While the onion is caramelising, place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHROOMS
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the sliced mushrooms and fry until soft and golden, 4-5 minutes (shifting occasionally). Remove from the pan and season.
PERFECT PASTA
When the onion is caramelised, add the dried thyme and the wine to the pot. Simmer until almost all evaporated, 1-2 minutes. Pour in the worcestershire sauce and 300ml of boiling water. Once simmering, add the pasta and cook until the pasta is al dente and the sauce has reduced, 8-10 minutes. Add an extra splash of water, if necessary.
CREAMY, CHEESY & ZESTY
When the pasta is al dente, remove from the heat and stir through the crème fraîche, the lemon zest, the browned mushrooms, and ½ the grated cheese. Season and loosen with a splash of water, if necessary.
VOILÀ!
Plate up the caramelised onion pasta. Drizzle over the balsamic reduction and squeeze over some lemon juice. Sprinkle with the picked parsley, the remaining cheese, and the toasted almonds. Time to dine, Chef!

Onion - 1
Almonds - 10g
Button Mushrooms - 125g
Dried Thyme - 7,5ml
White Wine - 15ml
Worcestershire Sauce - 15ml
Penne Pasta - 100g
Crème Fraîche - 50ml
Lemon - 1
Grated Italian-style Hard Cheese - 25ml
Balsamic Reduction - 10ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

SWEET ONION HEAVEN
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, browned and caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener.
TOASTY ALMONDS
While the onion is caramelising, place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHROOMS
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the sliced mushrooms and fry until soft and golden, 4-5 minutes (shifting occasionally). Remove from the pan and season.
PERFECT PASTA
When the onion is caramelised, add the dried thyme and the wine to the pot. Simmer until almost all evaporated, 1-2 minutes. Pour in the worcestershire sauce and 600ml of boiling water. Once simmering, add the pasta and cook until the pasta is al dente and the sauce has reduced, 8-10 minutes. Add an extra splash of water, if necessary.
CREAMY, CHEESY & ZESTY
When the pasta is al dente, remove from the heat and stir through the crème fraîche, the lemon zest, the browned mushrooms, and ½ the grated cheese. Season and loosen with a splash of water, if necessary.
VOILÀ!
Plate up the caramelised onion pasta. Drizzle over the balsamic reduction and squeeze over some lemon juice. Sprinkle with the picked parsley, the remaining cheese, and the toasted almonds. Time to dine, Chef!

Onions - 2
Almonds - 20g
Button Mushrooms - 250g
Dried Thyme - 15ml
White Wine - 30ml
Worcestershire Sauce - 30ml
Penne Pasta - 200g
Crème Fraîche - 100ml
Lemon - 1
Grated Italian-style Hard Cheese - 50ml
Balsamic Reduction - 20ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

SWEET ONION HEAVEN
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, browned and caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener.
TOASTY ALMONDS
While the onion is caramelising, place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHROOMS
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the sliced mushrooms and fry until soft and golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
PERFECT PASTA
When the onion is caramelised, add the dried thyme and the wine to the pot. Simmer until almost all evaporated, 1-2 minutes. Pour in the worcestershire sauce and 900ml of boiling water. Once simmering, add the pasta and cook until the pasta is al dente and the sauce has reduced, 8-10 minutes. Add an extra splash of water, if necessary.
CREAMY, CHEESY & ZESTY
When the pasta is al dente, remove from the heat and stir through the crème fraîche, the lemon zest, the browned mushrooms, and ½ the grated cheese. Season and loosen with a splash of water, if necessary.
VOILÀ!
Plate up the caramelised onion pasta. Drizzle over the balsamic reduction and squeeze over some lemon juice. Sprinkle with the picked parsley, the remaining cheese, and the toasted almonds. Time to dine, Chef!

Onions - 3
Almonds - 30g
Button Mushrooms - 375g
Dried Thyme - 22,5ml
White Wine - 45ml
Worcestershire Sauce - 45ml
Penne Pasta - 300g
Crème Fraîche - 150ml
Lemons - 2
Grated Italian-style Hard Cheese - 75ml
Balsamic Reduction - 30ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

SWEET ONION HEAVEN
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, browned and caramelised, 15-20 minutes (shifting occasionally). At the halfway mark, add a sweetener.
TOASTY ALMONDS
While the onion is caramelising, place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MUSHROOMS
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the sliced mushrooms and fry until soft and golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
PERFECT PASTA
When the onion is caramelised, add the dried thyme and the wine to the pot. Simmer until almost all evaporated, 1-2 minutes. Pour in the worcestershire sauce and 1.2L of boiling water. Once simmering, add the pasta and cook until the pasta is al dente and the sauce has reduced, 8-10 minutes. Add an extra splash of water, if necessary.
CREAMY, CHEESY & ZESTY
When the pasta is al dente, remove from the heat and stir through the crème fraîche, the lemon zest, the browned mushrooms, and ½ the grated cheese. Season and loosen with a splash of water, if necessary.
VOILÀ!
Plate up the caramelised onion pasta. Drizzle over the balsamic reduction and squeeze over some lemon juice. Sprinkle with the picked parsley, the remaining cheese, and the toasted almonds. Time to dine, Chef!