Caramelized Onion and Goat Cheese Fusilli

• 12 oz fusilli pasta
• 2 large onions, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced

Steps

1. 1 Cook fusilli according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened.
3. 3 Sprinkle sugar over onions and continue cooking until deeply golden and caramelized, about 15 minutes.
4. 4 Add minced garlic to the skillet and cook for 1 minute until fragrant.
5. 5 Combine the cooked fusilli with the caramelized onions in the skillet. Season with salt and pepper.
6. 6 Remove from heat and stir in crumbled goat cheese until melted and creamy.
7. 7 Toss to coat the pasta, sprinkle with parsley, and serve immediately.

Equipment

• Large skillet
• Pot for boiling pasta
• Colander

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor.

Substitutions

• Substitute goat cheese with feta for a tangy twist.
• Use penne or farfalle if fusilli isn't available.

Pairings

• Serve with a glass of pinot noir.
• A crusty baguette on the side is perfect for soaking up every last bit of sauce.

Nutrition

Tips

• For a richer flavor, use caramelized onions made ahead of time.
• If you prefer a saucier dish, add a splash of pasta water to loosen the mixture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with a bit of extra moisture.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Add grilled chicken for extra protein.

FAQ