Creamy Mushroom Pasta

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*1 box 16 ounce Fettuccine Noodles, make according to directions on box or package, drained (rinsed if desired) and set aside

*4-6 slices Bacon, cooked until slightly crisp, chop into bite size pieces (optional topping) and set aside

*Cilantro, chopped and set aside for garnish

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Caramelized Onions:

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*4 tablespoons Extra Light Olive Oil

*1 medium-large Yellow Onion, julienne style

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Sauté onions on medium low heat in (medium cast iron skillet) olive oil until caramelized. This could take about 30 minutes and set aside. (I like to use a cast iron skillet.)

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Sautéed Mushrooms:

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*3-4 tablespoons Extra Light Olive Oil

*1 carton 16 ounce sliced (Baby Bella’s) Mushrooms

*1/4 cup Balsamic Vinegar, Full Circle Organic

*4 cups Fresh Spinach Leaves

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In a large cast iron skillet sauté mushrooms in olive oil for about 15 minutes on medium low heat. Then add balsamic vinegar sauté for another 1-2 minutes, then add the spinach just until leaves begin wilting. Add caramelized onion mixture and drained noodles to this mushroom mixture and set aside and make the creamy sauce.

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Creamy Sauce:

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*2/3 cup Heavy Cream

*1/3 Milk

*1 cup grated Parmesan Cheese

*Sea Salt and Fresh ground Black Pepper to taste

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In a sauce pan add the cream, milk and Parmesan cheese. On medium-low heat until cheese is melted and add the salt and pepper.

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Then Pour the cream sauce over the combined sautéed onions, mushrooms and drained noodles.  Heat until warm, then top with bacon bits, cilantro and serve.

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Serves 4-6

Recipe adapted from Julia Salbum

Enjoy!

 

Lindy