"Onions when cooked slow take on a sweet taste. Patience is key but worth the wait. I had basil that needed to be used as well as a few chestnut mushrooms and cherry tomatoes. This would be a perfect summer pasta but needed some weight (and protein) so I added navy beans. So darn good. Don’t be afraid of the amount of onion shown in the recipe."
Clear out the fridge Pasta with Onions
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A Note from Feedfeed
Have you reached the end of the week and are looking for ideas to use up those leftover ingredients in the fridge? Perhaps you received too much bok choy in your CSA box. Look no further—thanks to community member @terianncarty, we now have the ideal solution for what to do with all those vegetables before they spoil! Be sure to add a fresh squeeze of lemon juice to add brightness.
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- Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 (1lb) box linguine noodles
- 3 tablespoons olive oil
- 4 medium yellow onions, thinly sliced
- 2 garlic cloves, minced
- Handful chestnut mushrooms
- 1/4 cup vegan butter
- Handful cherry tomatoes
- 1 (15oz) can navy beans, drained and rinsed
- Handful fresh basil, roughly chopped
- Handful fresh spinach
- Handful sprouts
- Salt and freshly ground pepper, to taste
- Vegan parmesan, for serving
- Chili flakes, for garnish
Method
Step 1
Cook pasta according to the package instructions and reserve ½ cup pasta water.
Step 2
Add olive oil to a large pan over medium heat. Once oil is hot, add onions. Cook over medium low heat for approximately 30 minutes, stirring frequently.
Step 3
Add garlic to softened onions, and season generously with salt and pepper.
Step 4
Add mushrooms and half of the vegan butter. Cook until mushrooms start to soften.
Step 5
Add cherry tomatoes and beans. Cook until heated through.
Step 6
Stir in basil, spinach, sprouts, pasta and remaining vegan butter. Use reserved pasta water to adjust texture to your liking. Season again and toss well.
Step 7
Serve immediately with cheese, more sprouts, and chili flakes.