Description
A rich and comforting vegan pasta made with slow-cooked caramelized onions and a silky dairy-free cream sauce.
Ingredients
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Pasta of choice – 340 g (12 oz)
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Olive oil – 2 tablespoons
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Yellow onions – 3 large (about 750 g / 1.65 lb), thinly sliced
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Garlic cloves – 4 cloves, minced
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Vegetable broth – 240 ml (1 cup)
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Full-fat coconut milk or cashew cream – 240 ml (1 cup)
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Nutritional yeast – 3 tablespoons
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Soy sauce or tamari – 1 tablespoon
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Dijon mustard – 1 teaspoon
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Fresh thyme – 1 teaspoon, chopped
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Black pepper – ½ teaspoon
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Salt – to taste
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Reserved pasta water – up to 120 ml (½ cup)
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Fresh parsley – 2 tablespoons, chopped
Instructions
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Cook the pasta in salted boiling water until al dente. Reserve 120 ml (½ cup) of pasta water, then drain.
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Heat olive oil in a pan and caramelize the onions over medium heat for 25–30 minutes until golden and soft.
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Add garlic and cook for 1 minute. Pour in vegetable broth and deglaze the pan.
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Stir in coconut milk or cashew cream, nutritional yeast, soy sauce, Dijon mustard, thyme, and black pepper. Simmer for 5–7 minutes.
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Add pasta and toss to coat. Adjust consistency with reserved pasta water as needed.
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Season with salt, garnish with parsley, and serve warm.
Notes
For best flavor, take your time caramelizing the onions. Add a splash of water if the pan becomes too dry. Adjust creaminess by adding more or less pasta water when combining the sauce and pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes