Caramelized Onion Florentine Rotini
This Caramelized Onion Florentine Rotini recipe was an attempt to combine 2 successful recipes from the past. I did it! I combined the best of the Creamy Penne Florentine Pasta recipe from 12tomatoes and the Creamy Mushroom and Spinach Pasta recipe from Juliasalbum, as found on a previous post. We had it last week and I gave it 2 thumbs up. A great meatless meal, with a ton of flavor. The ‘Ole Buckeye, who is not necessarily a “meatless” fan, enjoyed it as well.
- 1 pound Rotini
- 1 Pound Sliced Mushrooms
- 3 Onions Thinly sliced
- 3 Cups Fresh Spinach Packed
- 1 Cup Cream
- 3/4 Cup Parmigiano Reggiano Shredded
- 1/4 Tsp Red Pepper Flakes
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 Cup Walnuts Chopped
- salt and pepper To taste
- 1 Tbsp Balsamic Vinegar
- In a large skillet heat 1 Tbsp of olive oil and add the 3 thinly sliced onions. Caramelize the onions by slowly sauteing them over medium heat until brown being careful not to burn. This can take 20-30 minutes. Once the onions are caramelized add a pinch of salt. Remove from the heat and add a tablespoon of Balsamic Vinegar and deglaze the skillet.
- While you are caramelizing the onions utilize an additional skillet and heat 1 Tbsp of olive oil. Add the pound of sliced mushrooms and saute until softened and golden.
- Add the mushrooms to the onions in the large skillet. Over low heat add the spinach and lemon juice and cook gently until the spinach is wilted.
- Cook the pasta as directed until Al Dente. When draining the pasta reserve some pasta water.
- While the pasta is cooking add the cream, cheese, red pepper flakes and salt and pepper to taste to the onion/mushroom skillet.
- Add the drained pasta to the skillet and mix all of the ingredients together, adding pasta water if the mix is too thick. Serve immediately.
I served this with an Italian Salad and Focaccia and of course a glass of red wine. Delish.
If you are looking to add meat to make this more substantial it would be good with pancetta or bacon as well.
Even though I considered using Farfalle, I used Rotini because I wanted the pasta to truly grab the sauce.
