Description
This Vegan Caramelized Onion & Roasted Garlic Pasta features a rich, creamy sauce made from deeply caramelized onions and sweet roasted garlic blended with coconut milk, vegan butter, and flavorful seasonings. Perfect for a comforting and satisfying vegetarian main course, this dish combines luscious textures and savory depth without any dairy, ideal for a cozy lunch or dinner.
Ingredients
Roasted Garlic:
- 1 head garlic
- 1 teaspoon olive oil
- sprinkle of salt & pepper
Caramelized Onion Garlic Sauce & Pasta:
- 8 ounces dried spaghetti or linguine, cooked according to package instructions
- 2 Tablespoons vegan butter
- 1 Tablespoon olive oil
- 1 large yellow onion, thinly sliced (or 2 small onions)
- ½ teaspoon salt
- 2-3 teaspoons water (add as needed to deglaze the pan while caramelizing onions)
- 1½ Tablespoons vegan Worcestershire sauce
- 1 Tablespoon roasted garlic paste (from roasted garlic above; adjust to preference)
- 1 teaspoon dried parsley
- ½ cup full-fat coconut milk
- ¼ cup starchy pasta water (reserved from cooking pasta)
- Salt & pepper to taste (recommend at least ½ teaspoon ground black pepper)
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Peel away the loose papery outer layers of the garlic bulb but keep the bulb intact. Slice about ¼ inch from the top to expose the cloves. Place the garlic bulb on a piece of tin foil, drizzle with olive oil, sprinkle with salt and pepper, then wrap the bulb tightly in the foil. Roast in the oven for 30-40 minutes until soft and golden.
- Make Roasted Garlic Paste: Remove the roasted garlic from the oven and let cool until safe to handle. Squeeze out the softened garlic cloves from the bulb and mash into a thick paste. Set aside.
- Cook the Pasta: While garlic is roasting, cook the spaghetti or linguine according to the package instructions. Before draining, reserve ¼ cup of the starchy pasta water to use later in the sauce. Drain the pasta and set aside.
- Slice Onions: Thinly slice the yellow onion (or onions) while the pasta cooks.
- Caramelize Onions: In a saucepan over medium heat, melt vegan butter with olive oil. Once bubbling, add the sliced onions and ½ teaspoon salt. Cook slowly, stirring every few minutes, until the onions turn deep golden brown and caramelized, about 30-40 minutes. If the pan becomes too dry or onions brown too quickly, add 1 teaspoon of water to deglaze as needed.
- Add Flavorings: Once onions are caramelized, stir in vegan Worcestershire sauce, roasted garlic paste (start with 1 tablespoon, adjust to taste), and dried parsley. Sauté for about 30 seconds to combine the flavors.
- Create the Sauce: Pour in the full-fat coconut milk and reserved starchy pasta water. Stir continuously until the sauce is thick, rich, and glossy. Then turn off heat.
- Toss Pasta with Sauce: Add the cooked pasta noodles to the saucepan and mix thoroughly to coat evenly with the sauce. Taste and season with additional salt and at least ½ teaspoon ground black pepper as desired.
- Serve: Serve the pasta warm. Optional garnishes include fresh thyme or a sprinkle of vegan Parmesan cheese to enhance the dish’s flavor and presentation.
Notes
- Be patient when caramelizing onions; low and slow heat yields the best sweetness and depth.
- Adjust the amount of roasted garlic paste according to your taste preference for garlic intensity.
- Reserve pasta water is important to help emulsify and thicken the sauce.
- This dish is naturally vegan and vegetarian, and dairy-free.
- For extra flavor, try adding fresh herbs like thyme or basil when serving.
- Use full-fat coconut milk for a creamy texture; light coconut milk will produce a thinner sauce.
- Pasta choice can be swapped but choose long noodles like spaghetti or linguine for best sauce coating.
