This easy, creamy tagliatelle with caramelised onion and yoghurt sauce will cure you of all manic Monday misery, promise. (Also, #MeatFreeMonday.)
1. Heat 5 T olive oil in a large pan over a medium to high heat and add 1 kg peeled onions, sliced into rings. Decrease the heat to medium low and cook for 30 minutes, stirring frequently until golden and caramelised. Season with salt to taste. Add 2 cloves finely chopped garlic 5 minutes before the onions have caramelised. Cook for a further 15 minutes.