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


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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Whole Grain

A delicious vegetarian, whole grain dish that is packed with protein!

Prep: 10 min
Total Time: 50 min
Yield: 6-8 servings



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 inch 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 Tbsp of butter with 2 Tbsp of olive oil over moderate heat. Add the onions, ½ tsp 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 Tbsp of olive oil over moderate heat. Add the mushrooms and ¼ tsp of salt. Cook, stirring frequently, until the mushrooms are tender and brown – about 8 minutes. Add the caramelized onions, parsley and remaining ¼ tsp 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 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 Tbsp 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.