Portobella Pasta

A hearty pasta dish adapted from Quick From Scratch: Pasta

3 cups onions, chopped
1/2 Tbsp unsalted butter
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/2 tsp salt
1/2 tsp sugar
1 lb portobella mushrooms
1/2 Tbsp unsalted butter
1/2 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 Tbsp flat leaf parsley
Salt and pepper to taste
1 lb ziti pasta
6 oz soft goat cheese
1½ Tbsp Parmesan cheese
1/2 Tbsp Vera Jane's Extra-Virgin Olive Oil

In a large skillet, melt butter in olive oil. Add the onions, salt, and sugar. Cook over moderate heat until onions are well browned, about 20 minutes; set aside.

Stem mushrooms and slice the stems into 1/4"-thick slices. Halve the caps and slice them crosswise, 1/4" thick. In the same skillet, melt butter in oil and cook mushrooms over moderate heat until tender and browned, about 8 minutes. Add reserved onions and parsley. Season to taste. (May be made one day ahead, if necessary.)

Cook pasta and reserve 3/4 cup pasta water. In a large bowl, toss the ziti with the pasta water, the mushroom mixture, goat cheese, Parmesan cheese, and olive oil. Serve immediately, offering additional Parmesan cheese.

Makes 8-10 servings

Allergy Warning: Contains MilkContains Wheat

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