Pasta is one of our favorite go-to meals. Add goat cheese, and it's sure to be a winner. When I saw this recipe on Elly Says Opa, I knew it would be a hit in my house. This dish was so simple to prepare, and so delicious too. It made for the perfect, week-night meal, with just the right amount for lunch the next day!
1 1/2 tablespoons Butter
2 tablespoons Olive Oil, divided
3 Onions, thinly sliced
1/4 cup Dry White Wine
1 teaspoon Salt, divided
1/2 teaspoon Sugar
1 pound Portobello Mushrooms, stems removed and sliced
3 tablespoons Fresh Parsley, chopped
1/4 teaspoon Freshly Ground Pepper
10 ounces Pasta (I used whole wheat penne)
3 ounces Soft Goat Cheese, crumbled (I used 4 ounces)
3 tablespoons Parmesan Cheese, plus more for serving
In a large pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onions, 1/2 teaspoon of salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan. In the same pan, melt the remaining 1/2 tablespoon of butter and 1 tablespoon of oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon of salt and pepper. Meanwhile, in a large pot of boiling water, cook the pasta until al dente. Reserve 3/4 cup of the pasta water and drain. Toss the pasta with 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional parmesan, if desired.