1 pack Eco Organics Mung Bean Fettuccine
1 very large sweet onion, sliced thin
3 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp brown sugar
1–15oz pack roasted, peeled chestnuts, chopped
1 cup frozen cranberries
1 tbsp pomegranate molasses (you can also use balsamic vinegar or reduction)
Cook pasta in salted water according to the instructions on the package. Set aside and let drain well. In the meantime, heat olive oil in a large, deep non stick skillet. Add sliced onions and salt and cook over medium-high heat for 5-7 minutes.Reduce to medium-low and continue cooking for another 45 minutes.
Add brown sugar, mix well and cook for another 10 minutes.
Add chestnuts and continue cooking for 5-7 minutes.
Add cooked pasta, frozen cranberries and pomegranate molasses, toss well and cook for another 6-8 minutes.