Creamy Fettuccine with Caramelized Onions, Mushrooms, and Kale

Man, this pasta is BOMB. It's creamy and hearty with a hint of sweetness from the caramelized onions, and a delicious earthy note from the mushrooms. My secret is that I use dried mushrooms when I make this pasta. Don't be intimidated by dried mushrooms- they can be found in any grocery store, usually right next to the fresh mushrooms or in the canned foods aisle, and just require 1 or 2 more steps than when working with fresh mushrooms. Of course, you can totally use fresh shroomies, but I love using the dehydrated puppies because their flavor is more concentrated, and the rehydrating liquid adds amazing depth to the cream sauce. The results are tremendous! ​When paired with a nice, full bodied red wine, this dish is the ultimate comfort food. Also pairs well with Netflix and a Saturday night in.​

Rehydrating the mushrooms. Soak in lukewarm water for 30-60 minutes.

Now, I will say that dried mushrooms can get a little pricy. I got a 1/2 oz pack for like $3.99. Like I said earlier, if desired, you can absolutely use fresh mushrooms for this recipe.

Rehydrated and ready to work!

Let sit over low-medium heat to cook out any excess water before adding to the pasta. This gives the mushrooms a firmer bite.

Ingredients (makes 4 servings):
• 8 oz fettuccini
• 1/2 oz dried mushrooms (I like to use shiitake for this recipe)
• 3 cups baby kale or spinach
• 1 large sweet onion, sliced (should yield about 2.5 cups raw) 
• 1/3 cup unsweetened, unflavored almond milk
• 2/3 half & half
• 1 cup grated parmesan cheese 
• Salt and cracked black pepper to taste
• 1 tbsp olive oil
• 1 tsp cornstarch

Directions:
• Begin by soaking your mushrooms in lukewarm water for 30-60 minutes. Remove the mushrooms, but reserve the liquid. Run the rehydrating liquid through either a fine mesh strainer or a paper coffee filter (suggested) in order to strain out any excess grit.   
• Heat olive oil in a nonstick skillet over medium-high heat. Once the pan is hot, add onions and stir occasionally until the onions begin to sear, but not burn. Reduce heat to low and add a pinch of salt and pepper. Stirring occasionally, let cook for about 30 minutes, until the onions are golden brown and glorious. Remove from heat and set aside.
• While the onions are cooking, thinly slice the rehydrated mushrooms. Add to a nonstick pan and cook over low-medium heat, stirring every minute or so. Cook for 3-4 minutes, or until the mushrooms firm up and most of the excess water has evaporated. 
• Bring a large pot of salted water to a boil, and cook pasta for 12 minutes, until al dente. Reserve 3 tbsp of the pasta water before draining.
• Once the onions are done, add the mushrooms and kale (or spinach) and cook until the leaves have wilted. Add almond milk, half & half, cheese, and 1 tbsp of the reserved mushroom water. Stir to combine.  
• Add cornstarch to the reserved pasta water, stir to combine, then add to the cream sauce. Bring the sauce to a light simmer, and cook for 3-4 minutes, or until sauce has thickened, then stir the pasta into the sauce.
• ​Serve hot and enjoy!