After making that lovely soup this afternoon, I thought I would make another soup to carry me through the week on nights that I didn't want to cook. I like to freeze portions for "fast food" nights. :::smile::: BUT, I got my copy of Vegan Italiano by Donna Klein yesterday and when I did my quick glance through, I saw some interesting dishes. This is one of them although, in the cookbook it's Fusilli with Caramelized Onions and Walnuts. I didn't have any fusilli and I wasn't going out to buy just that, so I made do with Farfalle.
First, I sliced up about a pound of onions. I had to saute them, then cover them and saute them, and then uncover them and saute them some more.
I sauteed them a total of about 35 minutes until they were golden brown. Then I threw in a couple of cloves of garlic and sauteed them a couple more minutes before I added the pasta.
While I was waiting for the onions to be caramelized, I broke out a bottle of Pinot Noir. This was, of course, after I had chopped the walnuts and basil. No way could I drink wine and THEN chop.
Once the onions were done, I added the pasta, basil, walnuts, and some organic, low-sodium vegetable broth.
I tossed it all together, put some in my bowl, remembered to take pictures, and then enjoyed it withI have to say, I thoroughly enjoyed this dish. It was light and refreshing and a very nice change from the normal marinara sauce with pasta. I will definitely make this again. Although next time, I really need to have a bottle of my absolute favorite wine, Santa Margherita Pinot Grigio. :::smile::: I'll be making many more dishes from this cookbook. There are some fabulous looking recipes in it.
another a glass of Pinot Noir.