Even though I was babysitting 2 little girls, that did not detour me from making this dish. The girls both assured me that they liked mushrooms (but I keep the pasta separate just in case).
1/2 pound spinach linguini, boiled until al dente in salted water
1/2 red onion, quartered and sliced thin
a few sprigs of thyme, leaves only
6 ounces cremini mushrooms, stemmed and sliced
1 large clove garlic, minced
small handful of fresh flat-leaf parsley, chopped
small handful pinenuts, toasted
Cook and drain pasta, return to pot and toss with a drizzle of olive oil to keep from sticking together.
In a large saute pan, heat a couple tablespoons of olive oil over medium-low heat and lightly caramelize the onions (add thyme also if using dried), stirring frequently. Increase heat to medium-high, add another tablespoon of olive oil and the mushrooms, stirring frequently until browned. Turn off heat and add garlic (and thyme if fresh), stir and let sit covered for a couple minutes. Add sea salt & pepper to taste. Serve over pasta, topped with parsley & pinenuts, drizzling more olive oil as needed.
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