This savory, hearty pasta pairs wonderfully with ONEHOPE's Edna Valley Pinot Noir. This wine is just acidic enough to cut through the rich goat cheese and is the perfect, full bodied and earthy compliment to portobello mushrooms and sweet, caramelized onions. YUM![mk_image src="http://www.onehopewine.com/wp-content/uploads/2015/02/pasta_800x1200.jpg" image_width="600" image_height="900" crop="true" svg="false" lightbox="false" frame_style="simple" target="_self" caption_location="inside-image" align="center" margin_bottom="10"]Yield: 4 servings
- 1 pound pappardelle pasta
- 3 tablespoons butter
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 cup water
- 2 onions (chopped)
- 1 pound portobello mushrooms (stems and gills removed, caps sliced in half and then crosswise into ~1/4" slices)
- 4 ounces goat cheese (crumbled)
- 4 ounces freshly grated parmesan
- 2 tablespoons fresh parsley (chopped)
- In a large pan, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat. Add onions and stir occasionally for ~30-40 minutes or until onions are golden brown.
- While onions are caramelizing, in a large pot, boil your pasta in salted water according pasta's instructions.
- Remove onions from pan and heat 1 tablespoon of butter with 1 tablespoon of olive oil. Add mushrooms and stir until soft and medium brown. In the same pan, add the onions, balsamic vinegar, pepper, half the parsley.
- When pasta is fully cooked, drain and add remaining olive oil to the pot. Return cooked pasta to pot, add the onion and mushroom mixture, salt, water, 2/3 of the goat cheese and 2 ounces of grated parmesan. Toss while making sure to evenly coat pasta and meld flavors. Plate immediately.
- Garnish each dish with remaining fresh, crumbled goat cheese, top with remaining parmesan and a sprinkle of parsley.