Summary

Ingredients

• 500 g taliatelle or other pasta
• 250 g mushrooms, brown
• 150 g spinach, preferably baby spinach
• 2 large onions
• 1 clove garlic
• 100 ml cream
• 100 ml milk
• salt
• pepper
• Parmesan

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Instructions

1. Peel the onions and cut into fine rings.
2. Caramelize slowly in a large pan in oil over low to medium heat. I always toss them into the hot oil, then turn down the heat and let the onions brown while stirring occasionally (15 minutes, if I have the time, even longer).
3. In the meantime, wash the spinach and let it drain, cut the mushrooms into slices and cook the pasta (al dente, as they come back into the pan or sauce!).
4. When the onions are caramelized, take them out of the pan and briefly sear the mushrooms. Season generously with salt and pepper and add the garlic clove, finely chopped. Then add the spinach to the mushrooms in the pan and let them collapse for a few seconds. Stir in the caramelized onions and cooked pasta.
5. Mix the cream and milk in a cup and pour over the pasta. Bring to the boil briefly and, if necessary, season again with salt and pepper.
6. Mix in the grated Parmesan or rub over it at the table.
7. If you like it more substantial, you can of course also use pure cream. In addition, you can also take frozen spinach in an emergency, then it just looks greener overall and doesn`t look that nice anymore. With TK, however, be sure to watch out for leaf spinach and do not take the chunky one with the bubble.