Fettuccine with Roasted Mushrooms and Cipollini Onions

Servings: 2 | Serving size: 3 ounces pasta with vegetables

Cooking Time: 45 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 2 tsp. olive oil
• 6 (about 3/4 lb.) cipollini onions (peeled and stemmed)
• 12 ounces crimini mushrooms (quartered)
• 4 quarts water
• 6 ounces whole wheat or gluten-free fettuccine
• 3/4 cup vegetable stock
• 1/8 tsp salt
• fresh ground black pepper to taste
• 2 ounces semi-soft goat cheese
• 1/4 ounce porcini or other dried mushroom dust
• 1 ounce Parmigiano-Reggiano (grated)
• 2 Tbsp. flat leaf parsley (chopped)

Place a large skillet in the oven and preheat to 375°F.

Place 1 teaspoon of olive oil in the bottom of a medium sauce pan and place the onions in the bottom.

Cover the pan and place in the preheated oven.

Add the remaining 1 teaspoon olive oil in the skillet and add the quartered mushrooms to the pan.

Place the pan in the oven and cook, stirring about every 7 minutes, until the mushrooms take on a caramelized color.

There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are nearly done – about 20 to 25 minutes.

When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling.

Add the fettuccine.

Remove the mushrooms from the oven and add the vegetable stock, salt, pepper and goat cheese.

As the cheese melts and the sauce forms swirl the pan to deglaze the bottom.

Add the porcini dust and swirl.

Remove the onions from the oven and divide them between two bowls for serving.

When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce slightly.

Add the parmesan and toss to coat the pasta well and add the chopped parsley.

Place the mushrooms, pasta and sauce in the bowls on top of the onions.

Serve.