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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Vegetarian Lentil Tortilla Soup


Vegetarian Lentil Tortilla Soup

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!
Recipe yields approx, 6 cups of soup.

#vegetarian recipes healthy crockpot clean eating

COURSE MAIN DISH CUISINE MEXICAN KEYWORD VEGETARIAN LENTIL TORTILLA SOUP PREP TIME 10 MINUTES COOK TIME 15 MINUTES TOTAL TIME 50 MINUTES SERVINGS 6 SERVINGS CALORIES 284 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS 

Ingredients


  • 1 cup diced onion
  • 1 tsp avocado oil (or olive oil)
  • 1 bell pepper diced
  • 1 jalapeno pepper diced
  • 2.5 cups vegetable broth (or chicken broth if needed)
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1/2 cup mild or medium salsa verde (or your favorite salsa!)
  • 1 TBSP tomato paste
  • 15 oz can black beans (drained + rinsed)
  • 15 oz can pinto beans (drained + rinsed)
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup heavy cream* (optional - see notes)
  • salt and pepper to taste


PILE ON THE TOPPINGS!

  • crushed tortilla chips (my favorite!)
  • shredded cheddar or mex-blend cheese
  • sliced or diced jalapeños
  • chopped red onion
  • pico de gallo
  • sliced avocado
  • fresh cilantro
  • sour cream or greek yogurt

Instructions


  1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
  2. First, chop your veggies and measure out the ingredients. 
  3. Next add everything but the heavy cream your toppings.
  4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
  5. Allow natural pressure release.
  6. Stir in the cream, add all your favorite toppings, and enjoy!

SLOW COOKER INSTRUCTIONS:


  1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
  2. Next add everything except the heavy cream and toppings.
  3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
  4. Swirl in the cream, add all your favorite toppings, and dive in!

Recipes Source : CLICK HERE
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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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