Description
This Vegan Caramelized Onion Pasta is a rich and flavorful dish featuring slowly caramelized onions, a blend of aromatic herbs, and a creamy coconut milk sauce. Enhanced with sun dried tomatoes, garlic, and a touch of chili crunch oil, this comforting pasta recipe delivers deep, savory notes perfect for a satisfying vegan meal.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 5 yellow onions, thinly and evenly sliced
- 1/2 tsp salt
- 1 bulb garlic, minced (about 8-10 cloves)
- 12 oz uncooked spaghetti noodles (340g)
- 1/2 cup reserved pasta water (optional, for sauce stretching)
Flavorings & Herbs
- 1/4 cup sun dried tomatoes in oil (50g)
- 2 tbsp chili crunch oil
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp parsley
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp marjoram
- 1/4 tsp sage
- 1/4 tsp garlic powder
- Salt and pepper to taste (start with 1/8 tsp each)
- 2 tbsp low sodium soy sauce
- 1 tbsp balsamic vinegar
Creamy Sauce
- 13.5 oz canned coconut milk (380g)
- 1/4 to 1/2 cup vegan parmesan (25-50g)
Garnish (Optional)
- Fresh parsley, chopped
- Additional vegan parmesan
- Additional chili crunch oil
Instructions
- Caramelize the Onions: In a large, high-walled skillet over medium-low heat, heat 2 tablespoons olive oil and 2 tablespoons vegan butter. Once the butter melts, add the 5 thinly sliced onions and sprinkle with 1/2 teaspoon salt. Stir so the onions are well coated with oil and butter. Cook slowly for 35-40 minutes, stirring every 4-5 minutes to prevent burning. If onions appear to burn, reduce heat and add more oil or a splash of vegetable stock. Begin cooking the pasta after onions finish cooking to time both for simultaneous completion.
- Add Garlic, Tomatoes, and Spices: To the caramelized onions, add the minced garlic, sun dried tomatoes, and chili crunch oil. Stir well, then add oregano, basil, parsley, thyme, rosemary, marjoram, sage, garlic powder, salt, and pepper. Mix thoroughly. Pour in the low sodium soy sauce and balsamic vinegar, scraping the skillet bottom with a wooden spoon to deglaze and incorporate all browned bits into the sauce.
- Create the Coconut Milk Sauce and Combine: Pour in the canned coconut milk and stir to combine. Let the sauce simmer gently for 3-4 minutes. Add the cooked spaghetti noodles and 1/4 cup vegan parmesan cheese to the skillet. Stir carefully to coat all pasta with the sauce. If the sauce is too thick or uneven, add reserved pasta water, a few tablespoons at a time, to loosen and spread the sauce evenly.
- Serve and Garnish: Serve the pasta hot, topped with extra vegan parmesan, a drizzle of chili crunch oil, and freshly chopped parsley for a burst of color and fresh flavor.
Notes
- Cook pasta al dente according to package instructions for best texture.
- Carefully caramelize onions on low heat to avoid burning and achieve deep sweetness.
- Reserve pasta water to adjust sauce consistency as needed.
- Adjust herbs and spices to taste, especially salt and pepper.
- This recipe is fully vegan and can be gluten-free if gluten-free pasta is used.
- Use vegan parmesan substitutes or nutritional yeast as preferred.
