Tagliatelle with spinach, mushrooms and caramelized onions

Ingredients for 4 servings:

• 500 g tagliatelle or other pasta
• 250 g mushrooms, brown
• 150 g spinach, preferably baby spinach
• 2 large onions
• 1 garlic clove(s)
• 100 ml cream
• 100 ml milk
• salt and pepper
• Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the onions and slice them into thin rings. Slowly caramelize them in oil in a large pan over low to medium heat. I always toss them in the hot oil, then reduce the heat and let the onions brown, stirring occasionally (at least 15 minutes, longer if I have the time). In the meantime, wash and drain the spinach, slice the mushrooms, and cook the pasta (al dente, as they’ll be added to the pan or sauce again!). Once the onions are caramelized, remove them from the pan and briefly sauté the mushrooms. Season generously with salt and pepper and add the finely chopped garlic clove. Then add the spinach to the mushrooms in the pan and let them wilt for a few seconds. Stir in the caramelized onions and cooked pasta. In a cup, combine the cream and milk and pour over the pasta. Bring to a boil briefly and season with salt and pepper again if necessary. If desired, add grated Parmesan cheese or grate it over the top at the table. If you prefer a richer texture, you can of course use pure cream. In a pinch, you can also use frozen spinach; it will look greener overall and not quite as appealing. When using frozen spinach, be sure to use leaf spinach and not the chunky, blubbery kind.