Linguine with Onion Confit Goat Cheese and Walnuts
Elevate your pasta night with this luxurious Linguine with Onion Confit, Goat Cheese, and Walnuts—a symphony of creamy, crunchy, and caramelized flavors. Tender linguine is tossed in a velvety goat cheese and heavy cream sauce, perfectly balanced by the sweet richness of golden caramelized onions cooked to perfection with a touch of balsamic vinegar. Toasted walnuts add a delightful crunch, while fresh parsley brightens every bite. This dish is as elegant as it is comforting, making it the perfect choice for a dinner party centerpiece or a cozy weeknight indulgence. Ready in under an hour, this recipe showcases simple ingredients transformed through thoughtful preparation to deliver a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 12 oz linguine
- 3 large yellow onions
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- 4 oz goat cheese
- 1 cup walnuts
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Peel and slice the onions into thin, even slices.
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the sliced onions to the skillet and sauté them for 15 minutes, stirring occasionally, until they are soft and translucent.
Sprinkle in the sugar and continue to cook the onions on low heat, stirring occasionally, for an additional 20 minutes until they are golden brown and caramelized. Be careful not to let them burn.
Stir in the balsamic vinegar, cook for another 2 minutes, and then remove the skillet from heat.
While the onions are cooking, bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
In a dry skillet over medium heat, toast the walnuts for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool and chop them roughly.
In a small saucepan, heat the heavy cream over low heat. Crumble the goat cheese into the cream, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper.
Combine the cooked linguine, onion confit, and goat cheese sauce in a large bowl or the pasta pot. Toss well to coat the pasta, adding reserved pasta water a little at a time if the sauce is too thick.
Plate the pasta and garnish each serving with toasted walnuts and a sprinkle of fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.4 g | 336% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 31.4 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
