Caramelised Onion And Mushroom Pasta
I make this in the oven and cook it for a long time to get loads of flavour from the onions and mushrooms. You can cook it more quickly on the hob though: simply sauté instead of bake.
Serve with chickpeas, whole grain or legume pasta, and vegetables or salad.
Free from: nut, soya, yeast
Gluten, wheat free: use suitable pasta
Oil free: use water instead of oil
This is a vegan recipe
- rapeseed oil (optional)
- 2 onions (peeled and finely sliced)
- 1/2 tsp each of onion granules, garlic granules, dried rosemary
- 2 portobello mushrooms (chopped)
- 350 g jar of rustic passata (*see recipe notes)
- salt and black pepper (to taste)
Pop your onions into an oven proof dish with a lid. Add a splash of oil or water, plus the onion granules, garlic granules and rosemary. Stir, cover and cook in the oven for around 45 minutes at 170C. Keep an eye on them and stir if they start to burn at the edges.
When the onions are soft stir in the mushrooms. Remove the lid and bake for a further 15 minutes or until the mushrooms are cooked.
Add passata and cook in the oven for another 30 minutes or so. F
Season to taste and serve.
If you haven’t got rustic passata pulse a tin of tomatoes in a food processor until evenly chopped but not smooth.