Here’s a quick vegetarian pasta dinner for when you want something fast for supper.  Uses delicious and sweet vidalia onions.

Had company by surprise today so I totally forgot to take something out of the freezer.

I’d just bought a 5 pound bag of vidalia onions…why I don’t know LOL…but I figured I could get rid of at least one if I made a pasta concoction where I sauteed them.

Had a couple of orphan mushrooms and always have garlic so I ran with that.

Onions & mushrooms sauteeing

Have you ever made something up on the spur of the moment that hit the spot??? Well, this did.  I didn’t reckon that I’d ever post this, so that’s why the pics aren’t fab-u or anything.  I just grabbed my iPad and took a shot under my kitchen fluorescents, which is the WORST photographic lighting known to mankind, but trust me, pic may not be great, but this pasta sure was.

Vidalia Onion Pasta

• 8 oz uncooked spaghetti
• 2 tbs olive oil
• 1 tbs butter
• 2 cloves garlic, minced
• 1 medium vidalia onion, sliced
• 1/4 cup sliced fresh mushrooms
• 2 tbs grated parmesan cheese
• 1 tbs chopped fresh parsley

Cook pasta according to package directions or use a rice cooker.  Here are instructions on cooking pasta in a rice cooker.

Heat a medium skillet over medium heat.  Add oil and butter. When butter is melted and bubbly, add the garlic, onion and fresh mushrooms.  Saute until onion and mushrooms are tender.


Add cooked pasta to the skillet and toss to coat with the oil/butter mixture and the onion mixture.


Sprinkle with parmesan cheese and parsley.


Serves 2

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The’s board Hot Fun in the Summertime Blog Hop on Pinterest.

The post Vidalia Onion Pasta (BONUS) appeared first on The Midnight Baker.