Vegan Caramelized Onion Pasta
User Reviews
5.0
270 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
3
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Calories
551 kcal
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Cuisine
Italian-American Fussion
Vegan Caramelized Onion Pasta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, very thinly sliced
- Water to deglaze the pan
- 4 garlic cloves, thinly sliced
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 5.3-ounce (150g) tube of tomato paste (not canned tomato paste)
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons nutritional yeast
- 4 - 5 large oil-packed sundried tomatoes, finely chopped
- 10 ounces (285g) spaghetti or linguine (can use gluten-free)
Optional garnishes
- Toasted pine nuts; chopped flat-leaf Italian parsley
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Instructions
- Bring a large saucepan of water to a boil. Once boiling, salt the water generously and add the pasta. Cook according to the package’s instructions for al dente pasta. Before draining, scoop out at least 1 cup (240 mL) of pasta water (or several ladles) into a bowl. Drain the pasta but do not rinse it.
- Heat a 12-inch skillet or Dutch oven somewhere between medium-high and high heat. Add the olive oil, and once it’s hot, add the thinly sliced onions and season with salt and pepper. Stir frequently and cook the onions until a light brown fond starts to form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they’re deeply golden brown, about 15 minutes.
- Reduce the heat to medium and stir in the sliced garlic cloves. Stir frequently, adding water as needed to deglaze. Cook for another 5-10 minutes until the onions are fully caramelized and the garlic is golden and soft.
- Add the red pepper flakes and oregano, and stir to coat the onions, about 30 seconds. Add the tomato paste and stir constantly, or until the paste has caramelized and become darker, 2-3 minutes.
- Add the tamari, nutritional yeast, and chopped sundried tomatoes and stir to combine. Turn the heat to low.
- Ladle a few spoons of the reserved pasta water into the caramelized onions. Then transfer the hot cooked pasta to the onions. Use a pair of tongs to swirl the pasta into the sauce, adding more pasta water as needed (I usually add ¾-1 cup) until you can coat all of the noodles in the tomato-y sauce. This whole process usually takes 3-4 minutes.
- If desired, garnish with pine nuts and chopped parsley. Leftovers stay good in an airtight container for 2-3 days.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
93g
(31%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
1099mg
(46%)
Potassium
1067mg
(30%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
1038IU
(21%)
Vitamin C
23mg
(26%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 93g | 31% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1099mg | 46% |
| Potassium | 1067mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 23mg | 26% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
270 reviews
Excellent
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