Whole Wheat Fettuccine with Portobello Mushrooms, Caramelized Onions and Goat Cheese

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I have a new favorite pasta dish – Whole Wheat Fettuccine with Portobello Mushrooms, Caramelized Onions and Goat Cheese. You could probably call the recipe Stinky Sneakers with Portobello Mushrooms, Caramelized Onions and Goat Cheese and it wouldn’t matter one bit to me – the combination of the latter three ingredients tastes that amazing. Of course, to help make this meatless meal more substantial and healthier, I opted to use Hodgson Mill Whole Wheat Fettuccine – rather than stinky sneakers.J The benefits you get from eating whole wheat are hard to pass up. Here’s one more to consider: there are a whopping 54 grams of protein in each box.

Ingredients

  • 1 box Hodgson Mill Whole Wheat Fettuccine
  • 2 Tbsp butter, divided
  • 4 Tbsp olive oil, divided
  • 3 large onion, chopped
  • 1 tsp salt, divided
  • 1/2 tsp sugar
  • 1 lb Portobello mushrooms, stems removed, caps halved and cut crosswise in 1/4 in. slices
  • 3 Tbsp parsley, fresh, chopped (plus more for sprinkling)
  • 3 oz goat cheese, soft
  • 3 Tbsp parmesan, grated, plus more for serving

Directions

In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of olive oil over moderate heat.  Add the onions, ½ teaspoon of salt and sugar to the skillet and cook- stirring frequently – until the onions are well browned and caramelized – about 20 minutes.  Remove from the pan and set aside.

Wipe out the skillet and melt the remaining butter with 1 tablespoon of olive oil over moderate heat.  Add the mushrooms and ¼ teaspoon of salt.  Cook, stirring frequently, until the mushrooms are tender and brown – about 8 minutes.  Add the caramelized onions, parsley and remaining ¼ teaspoon salt to the skillet with the mushrooms.   Turn the burner down to low or remove the skillet from the heat and set aside until the pasta is cooked. 

Boil a large pot of salted water and cook the Hodgson Mill Whole Wheat Fettuccine until it’s al dente, tender yet firm to the bite – about 10 minutes.  Drain the pasta and reserve 1 cup of the pasta cooking water.  Add the hot noodles to the mushroom- onion mixture and toss.  Add some of the pasta cooking water to the skillet if the mixture seems too dry. (I added about ¾ of a cup.)  Add the goat cheese, the remaining tablespoon of olive oil and the Parmesan cheese and stir everything together until well combined.  Add more pasta cooking water as necessary.  Sprinkle a bit of chopped parsley over the top of each plate of pasta and serve – passing additional Parmesan if desired. 

Eat immediately.  The little bit of leftovers we had after dinner reheated very well for my lunch the next day. 



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