Caramelized Onion Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 yellow onions, sliced thinly
02 -
1 tbsp olive oil
03 -
5 cloves garlic, chopped
04 -
Water for scraping the pan
05 -
1 cup pasta water (saved from cooking)
06 -
2 cups dried Orecchiette pasta or enough for 4 servings of your choice
→ Seasonings & Flavorings
07 -
1/4 cup sun-dried tomatoes in oil, sliced thin
08 -
1 tbsp soy sauce
09 -
1/2 cup vegan cream (store-bought or homemade)
10 -
Salt and pepper, as you like
11 -
2 tsp Italian herbs
12 -
2 tbsp balsamic glaze
13 -
1/2 tsp crushed red pepper flakes, optional
14 -
1/4 cup finely chopped parsley
# Instructions:
01 -
Grab a big pan and warm it up over medium heat. Pour in the oil and toss in the sliced onions with a touch of salt. Once they start browning (about 5 minutes), add a splash of water to get those tasty stuck bits off the pan, stirring to mix. Keep going this way, cooking and adding water, until the onions are richly golden – about 15 minutes.
02 -
Mix in the garlic, Italian herbs, and if you like a bit of heat, some red pepper flakes. Stir for 3–4 minutes until the garlic turns soft, and the onions get nice and sticky. If it sticks too much, add another splash of water to help it along.
03 -
While the onions cook, bring a pot of water to a boil. Salt it well so it tastes like the ocean. Add your pasta and cook it based on what the packaging says. Before draining, scoop out a cup of the starchy cooking water to save for later.
04 -
Pour the sun-dried tomatoes, balsamic glaze, vegan cream, soy sauce, and half a cup of the reserved pasta water into the onion pan. Stir until the sauce comes together smoothly.
05 -
Add the cooked pasta and stir in the parsley. If the sauce feels too thick, mix in a bit more of the saved pasta water until it’s creamy. Sprinkle with salt and pepper as you like.
# Notes:
01 -
Scrape up those golden bits as you cook! Add water when the pan starts getting browned – this stops sticking and adds loads of flavor.
02 -
Want to make vegan cream at home? Soak 1/2 cup cashews or sunflower seeds in hot water for 10 minutes, then drain. Blend with 1/4 cup water till smooth, and measure 1/2 cup for this dish.
03 -
Try pairing this dish with crispy roasted tofu or chickpeas for extra protein.