Vegan Caramelized Onion Pasta
A tempting vegan pasta dish that combines sweet caramelized onions, aromatic garlic, and flavorful spices for a hearty and satisfying meal.
Ingredients
For the pasta
- 10 ounces 10 ounces (285g) spaghetti or linguine
For the sauce
- 2 tablespoons extra virgin olive oil
- 2 medium medium yellow onions, very thinly sliced The main ingredient for caramelization.
- Water To deglaze the pan.
- 4 cloves garlic cloves, thinly sliced Adds depth of flavor.
- Kosher salt or sea salt To taste.
- Freshly cracked black pepper To taste.
- 1 teaspoon red pepper flakes Add more for extra heat.
- 1 teaspoon dried oregano Aromatic herb.
- 1 5.3-ounce tube tomato paste Enriches the sauce.
- 2 tablespoons tamari or soy sauce For umami flavor.
- 2 tablespoons nutritional yeast Gives a cheesy flavor.
- 4 - 5 large oil-packed sun-dried tomatoes, finely chopped Adds a pop of flavor.
Optional garnishes
- Toasted pine nuts For garnish.
- Chopped flat-leaf Italian parsley For garnish.
Instructions
Cooking the Pasta
- Start by bringing a large saucepan filled with water to a boil. Generously salt the water for flavor. Add the pasta and cook according to package instructions until al dente, reserving at least 1 cup of the pasta water before draining.
Caramelizing the Onions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add sliced onions, seasoning with salt and pepper. Cook while stirring until they start to brown, about 5 minutes.
- Deglaze the pan by adding spoons of water as needed to release flavors stuck to the bottom. Continue cooking until onions are deep golden brown, about another 15 minutes.
Adding Garlic and Spices
- Reduce heat to medium, add sliced garlic to onions, cooking for another 5-10 minutes until golden and aromatic.
- Add red pepper flakes and oregano, stirring for about 30 seconds to infuse the oil.
Building the Sauce
- Stir in tomato paste, allowing it to caramelize for 2-3 minutes.
- Add tamari (or soy sauce), nutritional yeast, and finely chopped sun-dried tomatoes, mixing well.
- Lower the heat and add reserved pasta water, then mix in the cooked pasta using tongs until well coated in the sauce, about 3-4 minutes.
Garnishing and Serving
- Sprinkle toasted pine nuts and chopped parsley over the top if desired. Serve hot and enjoy!
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Notes
This dish is versatile; feel free to add seasonal vegetables, try different pastas, or incorporate proteins such as lentils or chickpeas. Can be served with a fresh salad or garlic bread.