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Rich, savory, and ultra-creamy—this plant-based pasta features jammy caramelized onions, garlic, sun-dried tomatoes, and vegan cream for a comforting meal.
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
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.
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.
Find it online: https://allrecipesmade.com/vegan-caramelized-onion-pasta/