Creamy Caramelized Onion Pasta

Name: Creamy Caramelized Onion Pasta
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian, European, Mediterranean, Italian
Ingredients: 300g pasta, I like a long shape like spaghetti or linguine for this; 2 tbsps vegan butter; 2 tbsps olive oil; 3 medium yellow onions, thinly sliced into half moons (500g); 2 tsps salt; 4 cloves garlic, minced; 2 tsps fresh thyme, finely chopped; black pepper to taste; 1/2 cup white wine; 1 tbsp flour; 1 tbsp miso; 2/3 cup creamy unsweetened oat milk or coconut milk; 1/2 tsp sugar; 1/2 cup pasta cooking water; 1/3 cup grated vegan parm; 1/4 cup fresh parsley, finely chopped

4 steps

Prep:30minCook:10min

Updated at: Wed, 17 Jan 2024 09:06:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1077.3 kcal (54%)

Total Fat37 g (53%)

Carbs150.1 g (58%)

Sugars19.9 g (22%)

Protein24.9 g (50%)

Sodium2914.9 mg (146%)

Fiber10.5 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gpasta

I like a long shape like spaghetti or linguine for this

2 tbspsvegan butter

2 tbspsolive oil

500gyellow onions

medium, thinly sliced into half moons

2 tspssalt

4cloves garlic

minced

2 tspsfresh thyme

1 Tbspflour

1 Tbspmiso

⅔ cupunsweetened oat milk

creamy, or coconut milk

½ tspsugar

½ cuppasta cooking water

⅓ cupvegan parm

grated

¼ cupfresh parsley

finely chopped

Instructions

Step 1

Melt butter and heat olive oil in a large sauté pan over medium heat. Add onions and salt, lower the heat to medium-low and sauté until caramelized, i.e a deep golden colour. This will take around 25 minutes so be patient and keep stirring to prevent burning.

Step 2

Bring a large pot of water to a boil, generously salt and cook pasta to al dente. Reserve about a half cup of cooking water just before the pasta is finish cooking.

Step 3

Add garlic, thyme and black pepper and sauté for an additional 2 minutes. Add white wine to deglaze and cook for 2-3 min or until most of the alcohol has cooked off. Then add flour and miso and stir to break up the miso and cook off the raw taste of the flour, about 2 minutes. Let the miso develop some nice colour. Then add oat/coconut milk and sugar and stir through, bringing everything to a simmer and cooking until the sauce thickens, about 3-5 minutes.

Step 4

Add cooked pasta, vegan parm, pasta cooking water and most of the chopped parsley. Toss to combine and coat the pasta in the sauce. If the sauce has thickened too much, add some more pasta water in small increments and toss until the sauce is thick, glossy and coating the pasta. Serve and top with extra parm and chopped parsley. Enjoy!