Vegan Caramelized Onion Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
3
-
Calories
551 kcal
-
Cuisine
Italian-American Fussion
Vegan Caramelized Onion Pasta
Description
The recipe begins by boiling spaghetti to al dente texture, reserving some pasta water for the sauce. Thinly sliced yellow onions are cooked in olive oil over medium-high heat with frequent stirring and water added periodically to deglaze and prevent burning. This slow caramelization takes about 15 minutes until the onions develop a deep golden color and sweet flavor. Garlic slices are then added and cooked further to meld with the onions.
Tomato paste, tamari, nutritional yeast, and finely chopped sundried tomatoes enrich the sauce with umami and savory depth, while red pepper flakes and oregano add subtle heat and herbal notes. The reserved pasta water helps loosen the sauce for even coating. Garnishes like toasted parsley and pine nuts provide texture and freshness if desired.
This pasta is a flavorful vegan main course with well-balanced sweet and savory elements. Serving it warm allows the caramelized onions to shine alongside the rich, tangy tomato and nutritional yeast components.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 onion very thinly sliced, medium yellow
- water to deglaze the pan
- 4 garlic thinly sliced, cloves
- kosher salt or sea salt to taste
- black pepper freshly cracked, to taste
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano dried
- 1 .3-ounce tomato paste not canned tomato paste, 150g tube
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons nutritional yeast
- 4 - 5 sundried tomatoes finely chopped, large, oil-packed
- 10 ounces spaghetti or linguine, can use gluten-free, 285g
Optional garnishes
- pine nuts toasted; chopped
- flat-leaf parsley toasted; chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
