Weight Watchers French onion spaghetti with goat’s cheese

Method

1. Heat the oil a large nonstick pan over a medium-low heat then add the onions and brown sugar and cook for 10 minutes, stirring frequently, until softened.
2. Add the vinegar, then add the stock, a splash at a time, cooking until the liquid is almost completely reduced before adding more – this should take about 3-4 minutes. Continue to cook for 10 minutes until the onions are softened and only a little liquid remains. Set aside a few onions, to garnish.
3. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 150ml of the pasta water, and add the cooked pasta to the pan with the onions. Add a little of the reserved pasta water to loosen the sauce and help coat the pasta, then season to taste and toss with the parsley to combine.
4. Divide between bowls, scatter over the reserved onions, crumble over the goat’s cheese and serve.