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Vegan Caramelized Onion Pasta

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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.

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.