Caramelized Onion and Mushroom Cavatappi

• 12 ounces cavatappi pasta
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Cook the cavatappi according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add the onions and cook until caramelized, about 10 minutes.
4. 4 Add the mushrooms and garlic to the skillet, cooking until mushrooms are tender.
5. 5 Deglaze the skillet with white wine, scraping up any browned bits.
6. 6 Stir in the vegetable broth and let it simmer until slightly reduced.
7. 7 Add the heavy cream and butter, stirring until the butter is melted and the sauce is smooth.
8. 8 Toss the cooked pasta into the skillet, coating it well with the sauce.
9. 9 Season with salt and pepper to taste, and stir in the Parmesan cheese.
10. 10 Serve immediately, enjoying the rich, comforting flavors.

Equipment

• Large skillet
• Pasta pot
• Wooden spoon

Variations

• Add crispy pancetta or sautéed spinach for extra flavor and texture.

Substitutions

• Substitute cavatappi with penne or fusilli if desired.
• Use vegetable oil in place of olive oil if needed.

Pairings

• Pairs well with a crisp Pinot Grigio or a smooth Chardonnay.

Nutrition

Tips

• For a deeper flavor, use a mix of cremini and shiitake mushrooms.
• If you prefer a lighter sauce, reduce the amount of heavy cream and increase the broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: This dish does not freeze well due to the texture of the mushrooms and pasta.

Serving Suggestions

• Serve with a side of garlic bread or a fresh arugula salad for a complete meal.

FAQ