Caramelized Onion, Mushroom & Kalamata Olive Penne

It's back! This is the second year for the Tresomega blogger recipe challenge and I wanted to create a filling yet healthy meal. I think your going to love this recipe because it's easy and delicious. Sometimes the simplest meals are the best ones. Yes, it takes some time to caramelize the onions but it is totally worth it!

If you have tried Gluten Free Pasta before only to find them mushy as I have your going to be thrilled that with Tresomega Quinoa Pasta this is not the case. I promise! I actually liked this Penne better than regular pasta. It cooked up perfectly and no one in my family could tell it apart either.

Caramelized Onion, Mushroom and Kalamata Olive Penne

Ingredients-
1 box Tresomega Gluten-Free Organic Quinoa Penne Pasta
3 tablespoons Tresomega Organic Virgin Coconut Oil,
2 medium yellow onions, sliced
10 baby bella mushrooms, sliced
1/2 cup vegetable stock
1/4 cup white wine
12 kalamata olives, halved
1 tablespoon fresh thyme, finely chopped
Kosher Salt

Instructions-
1. Heat 2 tablespoons coconut oil in a large skillet at low/medium heat and add sliced onions. Add pinch of salt. Stir the onions every five minutes or so. Cooking will take about 35-40 minutes. If onions become too dry add another teaspoon of coconut oil.
2. About halfway through cooking time on the onions: Start the pasta following directions on box.
3. While pasta is cooking transfer cooked onions to a bowl and set. aside.
4. Add mushrooms to same skillet used to cook onions. Add a pinch of salt. Cook for 3-5 minutes, until tender.
5. Return onions to skillet with mushrooms.
6. Add vegetable stock and wine. Heat thoroughly.
7. Drain pasta and add to skillet.
8. Toss with 1 tablespoon coconut oil, olives and fresh thyme.

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