Caramelized Onion Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
2 yellow onions, thinly sliced
03 -
Water, for deglazing the pan
04 -
5 cloves garlic, sliced
05 -
2 cups dry Orecchiette pasta (or 4 servings of your favorite pasta)
06 -
1 cup reserved pasta water
→ Seasonings & Flavorings
07 -
2 tsp Italian seasoning
08 -
1/2 tsp red pepper flakes, optional
09 -
1/4 cup julienned sun-dried tomatoes, jarred packed in oil
10 -
2 tbsp balsamic glaze
11 -
1 tbsp soy sauce
12 -
1/2 cup store bought or homemade vegan cream
13 -
1/4 cup freshly minced parsley
14 -
Salt and pepper to taste
# Instructions:
01 -
Heat a large skillet over medium heat and add the oil. Once warm, toss in your thinly sliced onions with a pinch of salt. Sauté them for about 5 minutes until you see some brown streaks forming on the pan. Splash in 1-2 tablespoons of water to deglaze, scraping up those flavorful bits. Keep cooking and adding water as needed until the onions turn a beautiful deep golden brown (about 15 minutes total).
02 -
Throw in the garlic, Italian seasoning, and red pepper flakes if you're using them. Sauté everything together until the garlic softens and the onions become jammy, about 3-4 minutes. Keep deglazing with small splashes of water whenever things start sticking.
03 -
While the onions are working their magic, get your pasta water boiling. Add a generous amount of salt (the water should taste like the sea), then cook your pasta according to the package directions. Don't forget to save a cup of that starchy pasta water before draining!
04 -
Add the sun-dried tomatoes, balsamic glaze, soy sauce, vegan cream, and 1/2 cup of your reserved pasta water to the onion mixture. Stir everything together until well combined.
05 -
Fold in your cooked pasta and fresh parsley. If the sauce needs loosening up, add more pasta water until you reach your desired creaminess. Season with salt and pepper to taste.
# Notes:
01 -
Deglaze the pan frequently. When you see brown bits accumulating on the bottom, add a splash of water and scrape them up – these caramelized bits add amazing flavor and prevent burning.
02 -
For homemade vegan cream: Soak 1/2 cup raw cashews or sunflower seeds in boiling water for 10 minutes. Drain, blend with 1/4 cup fresh water until smooth, and measure out 1/2 cup for the recipe.
03 -
This pasta pairs wonderfully with protein additions like roasted chickpeas or tofu.