Fettuccine With Caramelized Onion and Pesto Yogurt Sauce
By 
You’ll Need
- 1 cup Greek yogurt
- ⅓ cup pesto
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 large sweet onions, peeled and thinly sliced
- ½ tsp kosher salt
- ½ tsp sugar
- 5 cups baby spinach
- 1 454 g package fettuccine
- Optional: Parmesan cheese for serving
Prep and Cook
- Whisk together the yogurt and pesto until well combined. Set aside.
- Heat the olive oil and butter in a skillet over medium heat. When the butter is melted, add the onion slices, salt and sugar and stir to combine. Reduce the heat to medium-low and cook, stirring occasionally until the onions are deep golden brown in colour and caramelized, about 15–20 minutes.
- Add the baby spinach and stir into the onions, continuing to cook until the spinach is wilted.
- While the onions are cooking bring a pot of salted water to a boil and add the pasta, cooking until it’s al dente, about 9 minutes. Drain the pasta, reserving ½ cup of the cooking water.
- Return the pasta to the pot and add the pesto yogurt sauce. Toss to combine, adding some of the cooking water to thin out the sauce if it’s needed. Transfer the pasta to a serving bowl and top with the onions and spinach.
