Spinach & Mushroom Tagliatelle with Caramelised Onions

Start by caramelizing the onions: in a pan over medium heat, add olive oil and sliced brown onion. Cook, stirring frequently, until the onions are softened. Add brown sugar and balsamic vinegar, continue to cook until the onions are golden and caramelized.

While the onions are caramelizing, bring a pot of water to boil for the tagliatelle. Once boiling, add the pasta and cook according to package instructions until al dente. Drain and set aside.

In another pan, heat a little olive oil over medium heat. Add the finely chopped garlic and sliced mushrooms. Sauté until the mushrooms are browned and tender.

To the mushrooms, add the cream and bring to a light simmer. Reduce the heat and let it simmer gently for a few minutes to thicken the sauce.

Add the chopped spinach to the cream and mushroom sauce, stirring until the spinach is wilted and the sauce is evenly mixed.

Combine the cooked tagliatelle with the mushroom and spinach sauce. Toss well to ensure the pasta is thoroughly coated with the sauce.

Serve the pasta topped with the caramelized onions and a generous sprinkle of Parmesan cheese.