French onion spaghetti with goat's cheese
11
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Caramelised red onions, sharp balsamic vinegar and creamy goat’s cheese are balanced perfectly in this spaghetti dish with a difference.
Ingredients
Olive Oil
1½ tablespoon(s)
Red onion
350 g, prepared, sliced
Light Brown Sugar
1 teaspoon(s), soft
Balsamic vinegar
1 tablespoon(s)
Vegetable stock cube
½ cube(s)
White pasta, dry
240 g, spaghetti
Parsley, fresh
15 g, flat-leaf, finely chopped
Medium Fat Soft Goat's Cheese
75 g
Instructions
1
Heat the oil a large nonstick pan over a medium-low heat then add the onions and brown sugar and cook for 10 minutes, stirring frequently, until softened.
2
Add the vinegar, then add the stock, a splash at a time, cooking until the liquid is almost completely reduced before adding more – this should take about 3-4 minutes. Continue to cook for 10 minutes until the onions are softened and only a little liquid remains. Set aside a few onions, to garnish.
3
Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 150ml of the pasta water, and add the cooked pasta to the pan with the onions. Add a little of the reserved pasta water to loosen the sauce and help coat the pasta, then season to taste and toss with the parsley to combine.
4
Divide between bowls, scatter over the reserved onions, crumble over the goat’s cheese and serve.
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