silky, creamy, savory, and rich - this one will be a cold weather hit! Good news - It’s also a one pot (or skillet) recipe because you cook the pasta in the broth - yay for less clean up.
This one has been living in my head for almost a year now and I finally took the time to test it and perfect it.
Time: 45 minutes
Yields: 2 servings, about 550 calories in each
1 tablespoon butter
1 medium yellow onion
1 cup sliced baby Bella mushrooms
1 cup dry white wine
2 cups (1 16 oz carton) Kettle & Fire Beef Bone Broth (use code HONEYIBAKED for 20% off)
120 grams dry pasta (about 1.5 cups)
3 tablespoons heavy cream
2 oz gruyere, shredded (about 1/3 cup)
Heat a large skillet or pot over medium low heat. Add in the tablespoon of butter and let it melt. Add in the onion and mushrooms with a pinch of salt and pepper. Stir it all together.
Let the onions and mushrooms sit, stirring every 5ish minutes as they soften and caramelized. After about 15 minutes deglaze with half the wine. After another 10 minutes deglaze with the rest of the wine.
Once the onions and mushrooms are fully softened and browned and caramelized, add in the beef bone broth and pasta. Make sure the pasta is mostly covered, bring the broth to a low simmer and cover for about 10 minutes until the pasta is cooked. If you need to add a cup of water, go for it.
Once the pasta is cooked, turn the heat off. Add in the heavy cream and cheese and stir to combine.
Split into bowls or onto plates and enjoy! You can top with fresh thyme for an herbal touch.
Using bone broth instead of regular broth gives this dish so many more layers of flavor and depth - its a little more expensive but totally worth it in my opinion! Also it adds protein to the dish.