Oh, you're going to LOVE this Meat-Free Monday dish!
1 package (16 oz) penne pasta
1 cup thinly sliced onions
2 tbsp butter
2 tsp dried thyme
2 tsp dried basil
1 tsp salt
1-1/2 cups half-and-half cream, divided
1/2 cup chicken broth
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided
Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, cook the onions in butter for 8-10 minutes or until lightly browned. Add the thyme, basil and salt; cook 1 minute longer. Add 1 cup cream, broth and tomato paste; cook and stir until blended.
Combine flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.