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
One-pot Caramelised Onion Pasta
with almonds, grated Italian-style hard cheese & lemon
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for One-pot Caramelised Onion Pasta?
The preparation time for One-pot Caramelised Onion Pasta with almonds, grated Italian-style hard cheese & lemon is between 25 and 40 minutes.
What is the total time required to make One-pot Caramelised Onion Pasta with almonds, grated Italian-style hard cheese & lemon?
The total time required to make One-pot Caramelised Onion Pasta with almonds, grated Italian-style hard cheese & lemon is between 35 and 50 minutes.
How many servings does One-pot Caramelised Onion Pasta provide?
4 servings
What are the main ingredients in One-pot Caramelised Onion Pasta?
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
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?
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
How many calories does One-pot Caramelised Onion Pasta have?
842 calories
How much fat content does One-pot Caramelised Onion Pasta have?
grams
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