Savor the heartiness of whole-wheat spaghetti perfectly entwined with golden caramelized onions and savory mushrooms in this easy-to-make pasta dish, garnished with a blend of fresh herbs for a wholesome meal.
45 minutes, 2-3 servings
| 3 Tbsp | Extra-virgin olive oil |
| 16 oz | Sliced fresh mushrooms (2 8-oz containers) |
| 2 medium or 1 large | Onions, halved and thinly sliced |
| 1 tsp | Paprika |
| to taste | Salt |
| to taste | Freshly ground pepper |
| 12 oz | Whole-wheat spaghetti |
| ⅓ cup | Sour cream |
| 2 tsp | White wine vinegar |
| ½ cup | Fresh parsley, chopped |
| ½ cup | Fresh dill, chopped |
| ¼ cup | Chives, thinly sliced (about half of one bunch) |
| 1. Heat 1 tablespoon olive oil (1 tablespoon from total 3 tablespoons) in a large dutch oven or wide pot over medium-high heat. |
| 2. Add the mushrooms (16 oz) and cook, undisturbed, until they are lightly browned and they start to soften. this should take about 5 minutes. |
| 3. Stir the mixture well, then add the onions (2 medium or 1 large, halved and thinly sliced), paprika (1 teaspoon), remaining 2 tablespoons olive oil, salt to taste and a few grinds of pepper. |
| 4. Cook, stirring occasionally (more frequently toward the end). |
| 5. Continue until the onions are golden and very tender. this should take about 30 minutes. note: reduce the heat to medium during the last 10 minutes so the onions don't burn. |
| 6. Meanwhile, bring a large pot of well-salted water to a boil. |
| 7. Add the pasta (12 oz whole-wheat spaghetti) and cook as the label directs for al dente. |
| 8. Reserve 1 1/2 cups of the cooking water, then drain. © RecipeRoulette.net |
| 9. Add the pasta, half of the reserved cooking water, sour cream (1/3 cup) and vinegar (2 teaspoons) to the mushroom-onion mixture. |
| 10. Toss the mixture until the pasta is well coated and slightly saucy. note: gradually add the remaining cooking water as needed. |
| 11. Add about half each of the parsley, dill and chives to the pasta and toss. season the mixture with salt and pepper to taste. |
| 12. Divide the mixture among bowls and top with the remaining parsley, dill and chives. |
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