Ingredients
Method
Creating this Creamy Vegan Caramelized Onion Pasta is easy if you follow these simple steps
- Bring salted water to a boil in a large pot. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and cook for about 20 minutes, stirring occasionally, until golden brown and caramelized.
- Stir in minced garlic and cook for one minute until fragrant.
- Pour in vegetable broth and coconut cream. Stir well to combine and bring the mixture to a gentle simmer.
- Add nutritional yeast, dried thyme, salt, and black pepper. Stir thoroughly and simmer for approximately 5 minutes until thickened, stirring occasionally.
- Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
- Adjust the consistency with an additional splash of vegetable broth if the sauce is too thick.
- Remove from heat and garnish with fresh parsley before serving.
Nutrition
Notes
Caramelizing Onions:
I have learned that patience is the most important ingredient here: if you try to rush the onions on high heat, they will burn rather than develop that deep, jammy sweetness that makes this sauce so special.
Coconut Cream Substitute: While I love the richness of coconut cream, you can use a thick cashew cream if you want a more neutral flavor profile without any hint of coconut.
Prep Ahead:
I often caramelize a double batch of onions over the weekend and keep them in the fridge: it turns this into a ten minute meal during a busy work week.
Reheating Leftovers: This pasta tends to soak up the sauce as it sits, so I always add a splash of broth or water when reheating it on the stove to bring back that silky, creamy texture.
Flavor Boost:
I highly recommend finishing each bowl with a squeeze of fresh lemon juice or a sprinkle of toasted breadcrumbs: the acidity and crunch provide a perfect contrast to the savory, soft onions.
Deglazing the Pan: When you add the vegetable broth, make sure to scrape up all those brown bits stuck to the bottom of the skillet: those tiny pieces are packed with concentrated flavor that elevates the entire sauce.