I love how deep and savory the flavor gets just from caramelizing onions slowly. It transforms a humble ingredient into something magical. The sauce is creamy without needing any dairy, and the sun-dried tomatoes add a little zing that keeps the dish interesting. It’s filling, simple, and perfect for a weeknight dinner or something a bit more special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
2 yellow onions, thinly sliced
Water, for deglazing the pan
5 cloves garlic, sliced
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes, optional
1/4 cup julienned sun-dried tomatoes (jarred, packed in oil)
2 tablespoons balsamic glaze
1 tablespoon soy sauce
1/2 cup store-bought or homemade vegan cream
2 cups dry orecchiette pasta (or 4 servings of favorite pasta)
1 cup reserved pasta water
1/4 cup freshly minced parsley
Salt and pepper to taste
Directions
I start by heating a large skillet over medium heat and adding the olive oil. Once it’s warm, I add the sliced onions with a pinch of salt and cook for about 5 minutes until brown bits begin to form.
I deglaze the pan with a splash of water, stirring it into the onions. I keep cooking them for about 15 minutes, adding water as needed, until they’re deeply golden and caramelized.
I stir in the garlic, Italian seasoning, and red pepper flakes. After another 3–4 minutes, the onions are jammy and fragrant.
While the onions are cooking, I boil the pasta in salted water until al dente, reserving 1 cup of the pasta water before draining.
I add the sun-dried tomatoes, balsamic glaze, soy sauce, vegan cream, and half of the reserved pasta water to the onions. Then I fold in the cooked pasta and chopped parsley.
I adjust the consistency with more pasta water if needed and season with salt and pepper to taste.
I serve it as is or pair it with roasted chickpeas or tofu for extra protein.
Servings and timing
This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
If I’m out of orecchiette, I use penne, fusilli, or even spaghetti—any shape works. For extra creaminess, I sometimes blend cashews into the vegan cream. I’ve also tried adding sautéed mushrooms or spinach to bulk it up with more veggies. And if I want more heat, I increase the red pepper flakes or add a splash of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or plant milk and warm it gently on the stove or in the microwave. The sauce thickens in the fridge, so that extra liquid helps bring it back to life.
FAQs
Can I use a different pasta shape?
Absolutely. I use whatever I have on hand—short shapes like penne or shells work great, but spaghetti or linguine are also delicious.
What can I use instead of vegan cream?
I sometimes substitute with coconut milk, cashew cream, or a blend of plant milk and nutritional yeast for a creamy effect.
How do I caramelize onions faster?
I slice them thin and use medium heat, stirring often. While there’s no real shortcut to true caramelization, keeping them moving and deglazing regularly speeds it up a bit.
Can I make this recipe gluten-free?
Yes, I just use gluten-free pasta and swap soy sauce for tamari or coconut aminos.
Is this a good meal prep option?
It is! I make a batch ahead and store it in portions for quick lunches or dinners. Just remember to add a little liquid when reheating.
Conclusion
This vegan caramelized onion pasta is proof that plant-based meals can be rich, comforting, and full of flavor. With layers of savory depth and a creamy finish, it’s a dish I keep coming back to. Whether I’m serving it up for guests or just making a cozy dinner for myself, it never disappoints.
Rich, savory, and ultra-creamy—this plant-based pasta features jammy caramelized onions, garlic, sun-dried tomatoes, and vegan cream for a comforting meal.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Vegan, Italian-Inspired
Diet:Vegan
Ingredients
1 tablespoon olive oil
2 yellow onions, thinly sliced
Water, for deglazing
5 cloves garlic, sliced
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/4 cup julienned sun-dried tomatoes (jarred in oil)
2 tablespoons balsamic glaze
1 tablespoon soy sauce
1/2 cup vegan cream (store-bought or homemade)
2 cups dry orecchiette or 4 servings of pasta of choice (plus 1 cup reserved pasta water)
1/4 cup freshly minced parsley
Salt and black pepper, to taste
Instructions
Start Onions: In a large skillet over medium heat, warm olive oil. Add sliced onions and a pinch of salt. Cook for 5 minutes until browning begins.
Caramelize: Deglaze the pan with 1–2 tbsp water as needed, continuing to cook onions, stirring frequently, until deeply golden and jammy (about 15 minutes).
Add Aromatics: Stir in garlic, Italian seasoning, and red pepper flakes. Cook 3–4 more minutes, continuing to deglaze as necessary.
Cook Pasta: While onions cook, bring a large pot of salted water to a boil. Cook pasta according to package. Reserve 1 cup of pasta water before draining.
Build Sauce: To the skillet, add sun-dried tomatoes, balsamic glaze, soy sauce, vegan cream, and 1/2 cup pasta water. Stir to combine.
Finish: Add cooked pasta and parsley to the pan. Stir until creamy, adding more pasta water as needed for desired consistency.
Serve: Serve hot, as is, or top with roasted chickpeas or tofu for extra protein.
Notes
Protein Boost: Add baked tofu or crispy chickpeas for a complete meal.
Make it Gluten-Free: Use gluten-free pasta and tamari in place of soy sauce.
Cream Substitutes: Coconut cream, cashew cream, or store-bought vegan alternatives all work well.
