Creamy Onion Pasta
This Creamy Caramelized Onion and Roasted Garlic Pasta is a delightful blend of sweet caramelized onions, mellow roasted garlic, and creamy plant-based cheese, combined with pasta for a comforting and satisfying meal. It's a versatile, health-conscious dish that can be adapted to include additional proteins or vegetables.
Servings 4
Calories 450kcal
Equipment
- Oven for roasting.
- Baking Tray
- Pot (for cooking pasta)
- Mixing utensils.
Ingredients
- 5 medium onions sliced
Seasonings (adjust to taste):
- 1 ½ tsp Salt or to taste
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 1 tsp Dried Oregano
- 1/3 cup 80 ml Olive Oil
- Approximately 5.3 oz 150g Cream Cheese (plant-based)
- 1 bulb of Garlic cut open
- 1/2 cup Dried Tomatoes or 60 g
- 1/3 cup Chopped Parsley or 30 g
- 2 tbsp Balsamic Glaze
- 17.6 oz Cooked Pasta 500g (from 8.8 oz or 250g dry pasta)
- 1 cup Roasted Lentils or Chickpeas optional, for extra protein
Instructions
- Preheat the Oven: Set your oven to 482°F (250°C).
- Prepare the Onions: In a baking tray, place the sliced onions. Sprinkle with the mixed seasonings (salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried oregano) and drizzle with 1/3 cup of olive oil. Mix everything well to ensure the onions are evenly coated.
- Add the Cream Cheese and Garlic: Place the cut garlic bulb among the onions and add dollops of the 150 g vegan cream cheese before baking as shown. If your brand melts easily, or you’re unsure how it behaves in the oven, keep the cream cheese aside and stir it in after roasting instead.
- Bake: Cover the tray with foil and bake in the preheated oven for about 1 hour, or until the onions are soft and golden. Check and stir regularly, adding a small splash of water if the edges begin to catch. Meanwhile, cook 250 g dry pasta until al dente and reserve 1 cup of pasta water before draining.
- Finish the Sauce: Remove the tray from the oven and carefully squeeze the roasted garlic from its skin into the onions. Mix everything together until creamy. If you kept the vegan cream cheese aside, stir it in now while the onions are still hot. Add the dried tomatoes, parsley and balsamic glaze, loosening the sauce with a splash of reserved pasta water if needed.
- Add Cooked Pasta: Fold in 17.6 oz (500g) of cooked pasta (cooked from 8.8 oz or 250g dry pasta). Stir well to combine all the ingredients.
- Season and Add Protein (Optional): Adjust the seasoning to your preference. If desired, add 1 cup of roasted lentils or chickpeas for an extra protein boost.
- Serve: Your one-tray creamy pasta is now ready to be served. Enjoy this hearty and flavorful dish!
Notes
Vegan cream cheese: Add the vegan cream cheese before baking as shown. If your brand melts easily, or you’re unsure how it behaves in the oven, stir it in after roasting instead. The cream cheese used in the video held its shape during baking. If adding it after roasting, stir it into the hot onions and loosen the sauce with reserved pasta water as needed.
Customization: Feel free to add other vegetables or spices to suit your taste.
Protein Options: The addition of lentils or chickpeas is optional but recommended for a protein boost.
Storage: Leftovers can be refrigerated and reheated, maintaining flavor and texture.
Pasta Choice: The recipe is versatile with any pasta type; whole wheat pasta can be used for a healthier option.
Cream Cheese Alternatives: If plant-based cream cheese is not available, other creamy alternatives like cashew cream can be used.
Protein Options: The addition of lentils or chickpeas is optional but recommended for a protein boost.
Storage: Leftovers can be refrigerated and reheated, maintaining flavor and texture.
Pasta Choice: The recipe is versatile with any pasta type; whole wheat pasta can be used for a healthier option.
Cream Cheese Alternatives: If plant-based cream cheese is not available, other creamy alternatives like cashew cream can be used.
Nutrition
Calories: 450kcal