Pâtes aux onions caramélisés & tomates séchées

Start by prepping your ingredients. Slicing and dicing our veggies before you start is a great habit that makes cooking easier in the long run. Heat the oil in a non-stick pan. I used oil from the sun dried tomato jar for the extra flavor. If you prefer to cook oil-free, use a splash of water instead. Add onion, garlic, and salt. Cook the onions over medium to low heat for about 25 minutes until caramelized. Make sure to stir from time to time.In a separate pot, cook pasta according to package directions. Save at least 1 cup of pasta water for later. Finally, add thyme, sun-dried tomatoes and white wine to deglaze the pan. Add in the pasta water and cashew cream until you have a creamy sauce, and then add pasta to the pan. Stir in a handful of spinach or basil to serve. Enjoy with salt and pepper!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt oil in a non-stick pan. Add the salt, onion and garlic. I used the oil from the sun dried tomato jar.

Step 2

Allow the onions to cook over medium to low heat for approximately 25 minutes, stirring occasionally until caramelized.

Step 3

Cook the pasta in a separate pot according to package directions, reserving at least 1 1/2 cups of pasta water.

Step 4

Add the sun dried tomatoes and white wine/apple cider vinegar and deglaze the pan. Pour in the pasta water and fresh cream until a creamy sauce is formed, and then add the pasta to the pan. Mix in a handful of spinach to serve. Enjoy immediately with salt and pepper!

Step 5

Less vinegar, less water, more onions, more dried tomatoes, put the spinach at the same time as the onions, maybe liquid cream and concentrated tomatoes