Pasta with caramelized onion and cep mushrooms without sugar

20 min.
429 kcal
SteviaSweet Granulated

Caramelised onions

3 (500 g) large onions
2 tbsp oil
1 large fresh twig of rosemary 
1 tbsp SteviaSweet Granulated
1 tbsp white wine vinegar
1 tbsp water
1/2 tsp salt

Roasted porcini mushrooms

300 g fresh porcini mushrooms (or champignons)
garlic cloves
1 tsp rapeseed oil
350 g wholegrain fettuccine

To serve

  fresh flat-leaf parsley


  1. Cut the onions into halves and peel. Slice thinly lengthwise.
  2. Heat the oil in a pan. Add the onions and fry over low heat for about 15-20 minutes, stirring occasionally. Keeping the heat low, fry the onions until they are golden brown.
  3. Season with rosemary.
  4. Increase the heat and add the remaining ingredients incl. SteviaSweet Granulated to fry.
  5. Cut the mushrooms into strips or quarters. Peel and slice the garlic. Fry the mushrooms and garlic in a small amount of oil until crispy. Season to taste with salt and pepper.
  6. Cook the pasta in salted water according to the instructions on the package. Drain the pasta thoroughly, saving a few decilitres of the water.
  7. Toss the caramelised onions and mushrooms with the pasta. Add about a decilitre of pasta water. This makes the pasta velvety and less dry.
  8. Serve with grated parmesan and fresh flat-leaf parsley.

Nutritional information per portion

429 kcal
1801 kJ
16.5 Protein in g
63 Carbohydrates in g
10 Fat in g
15 Saved sugar calories