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 with another a glass of Pinot Noir.
It seems so simple, yet so delicious. We made something like this not too long ago, although sadly we did not have a bottle of wine to pair with it. Next time!
ReplyDeleteThis is definitely on my list to make as soon as I'm done with my detox diet. Thanks for sharing it.
ReplyDeleteThis is a very simple dish, very few ingredients with a clean taste. I think I will really enjoy the Vegan Italiano cookbook. I've been wanting recipes to fix pasta without a tomato based sauce with more fresh veggies and this will definitely fit that.
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