Ingredients
2-4 tbsp Olive Oil
2 Large Yellow Onions, halved and thinly sliced
1 Large Purple Onion, halved and thinly sliced
1 lb gluten free pasta, cooked
2 packages asparagus cuts, cooked according to package directions
2 cloves garlic
24 oz white or crimini mushrooms, washed and cut into quarters.
4 tbsp balsamic vinegar (more or less depending on taste)
Parmesan cheese (to taste)
Instructions
1. Cook pasta according to package directions, drain, and set aside.
2. Heat both packages of asparagus according to the package directions. Once their heated, make sure to drain them well.
3. Heat oil over medium heat in a large frying pan. Add onions.
4. Caramelizing onions takes a while. (If you’re short on time (or patience) you could just cook them until they’re tender and continue with the rest of this recipe.) Try not to stir them too often. You’re looking to caramelize them, so browning is YAY! And even maybe a few bits that get burnt are okay too. This process takes about 20-30 minutes.
5. Set the onions aside in a bowl. Do not drain or rinse the frying pan.
6. To the pan add garlic, mushrooms and asparagus. Cook mushrooms through. (You may need to add a splash more oil.)
7. Toss together the pasta with the mushrooms, onions and asparagus in a large bowl.
8. Toss the pasta with the balsamic vinegar. The amount to add really relies on your tastes. You can even allow each person to add their own.
9. Sprinkle with shredded Parmesan to taste and enjoy!
Notes
This recipe is modified from an original recipe in “College Vegetarian Cooking” by Megan Carle and Jill Carle. The original recipe calls for broccoli instead of asparagus and does not use purple onions, mushrooms, or Parmesan. For left overs, this is very good tossed with spaghetti sauce.
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