One Pot French Onion Pasta Bake

It doesn't look like much, but this is a super yummy pasta bake with a nice balance of flavours.  I prepoed the recipe half way and refrigerated the onion and mushroom mixture.  All it took was 30 minutes to finished it off for a weekday dinner.

I made a half recipe and substituted a few ingredients to make 2 to 3 Serves.

Slice then sautee two brown onions in 2 tablespoons of butter and half a tablespoon of brown sugar. Use a pot that will be able to go under the grill if you want to save washing up.  Cook at medium high for about 8 minutes or until onions are softened.  Add a bay leaf, a pinch of thyme, half a tablespoon of Worchestershire sauce and half a cup of white wine.    Cook until liquid is evaporated.  Add 200g of sliced button mushrooms and one crushed clove of garlic and cook for 3 minutes (until mushroom are soft).  At this point you can let the mixture cool and refrigerate until you are ready to finish the dish off.

To finish off the dish I added 2 cups of chicken stock and 230g of short pasta.  Mix well and bring to boil.  Allow to simmer for 8 minutes or until pasta is al dente.  Add half a cup of cream, a pinch of cayenne pepper (so good!) and three quarters of a cup of grated lactose free cheese.  Heat and stir until combined then add another half cup of grated cheese to the top and grill to melt.  You could probably top with parsley so it doesn't look so monotone, but I'm not a fan of parsley.

Original Recipe Here