Creamy French onion pasta

 

15 Min Prep    /    15 Min Cook    /    4 Serving

Ingredients : 

400g dried orecchiette pasta

60g salted butter, melted

1 tbsp chopped fresh continental parsley leaves

3 garlic cloves, crushed

2 tbsp olive oil

1 brown onion, finely chopped

400g Swiss brown mushrooms, thickly sliced

250mL (1 cup) Massel Organic Beef Liquid Stock

125mL (½ cup) light thickened cooking cream

1 small baguette, cut into 8 slices

200g tub French onion dip

40g (½ cup) grated parmesan

Fresh thyme sprigs, to serve (optional)

Method Steps : 

Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than packet directions. Ladle 250mL (1 cup) pasta water into a jug and reserve. Drain the pasta.

Meanwhile, combine the butter, parsley and 1 garlic clove in a small bowl. Reserve. Heat the oil in a large frying pan over medium heat. Add the onion, mushroom and remaining garlic. Cook, stirring, for 5 minutes or until tender.

Add the stock, cream and pasta. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until sauce thickens and pasta is cooked, adding some reserved pasta water if too thick. Remove from heat. Toast bread and while warm, lightly brush 1 side of each slice with butter mixture. Stir dip and cheese through pasta. Season. Divide among serving bowls. Top with thyme, if using. Serve with garlic toast.

Recettes Cooking