Creamy Vegan Caramelized Onion Pasta

4.73 from 11 reviews

Creamy Vegan Caramelized Onion Pasta

Sweet, golden onions, oat cream, vegan parmesan and chili oil make a creamy stovetop pasta sauce. Cook the pasta separately while the onions soften, then toss everything together.

Course Main Course

Cuisine Fusion

Diet Vegan

Keyword caramelized onion cream sauce, Caramelized onion pasta, Creamy Vegan Pasta, easy vegetarian pasta, plant-based caramelized onion recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 660kcal

Cost $11

Equipment

Large skillet
Large Pot
Wooden spoon
Strainer

Ingredients

For the Pasta:

8 ounces Pasta of choice dry weight
3-4 Large onions thinly and evenly sliced; yellow or red onions
3 tbsp Olive oil
1 tbsp Vegan butter optional
1 tsp Sugar optional
4 cloves Garlic minced

For the Sauce:

¾ cup Oat cream unsweetened cooking cream
1 cup Vegan Parmesan cheese finely grated
2 tbsp Chili oil
Seasonings (to taste) Suggested starting amounts for 4 servings: 1/2 tsp each sweet paprika, dried oregano, garlic powder and onion powder, plus 1/4 tsp smoked paprika; salt and pepper to taste

For Garnish:

Fresh parsley chopped

Water for cooking and sauce:

1 cup water up to this amount, added in small splashes to the onions as needed
1 cup reserved pasta cooking water reserve before draining; add to the sauce a little at a time as needed

US Customary - Metric

Instructions

Caramelize the Onions

Heat olive oil and optional butter in a skillet over medium heat.
Add the onions and sprinkle with salt and pepper. Cook until softened, about 5 minutes.
Stir in the garlic and optional sugar. Continue cooking uncovered for about 25 to 30 minutes, stirring regularly, until the onions are very soft and golden. Keep up to 1 cup of plain water nearby and add a small splash when the pan starts to catch, scraping up browned bits. Let each addition evaporate before adding more. You may not need the full cup; allow extra time if the onions are still pale.

Cook the Pasta

While the onions cook, boil a large pot of salted water.
Cook the pasta until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain.

Make the Sauce

Add smoked paprika, onion powder, garlic powder, oregano, sweet paprika, and chili oil to the caramelized onions.
Stir in the vegan parmesan and oat cream. Simmer gently for about 5 to 7 minutes, stirring frequently, until creamy. Add reserved pasta water a little at a time if the sauce becomes too thick. Taste before adding more salt, as vegan parmesan and chili oil vary.

Combine Pasta and Sauce

Add the cooked pasta to the skillet, tossing to coat the noodles evenly. Adjust seasoning as desired.

Garnish and Serve

Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot.

Notes

Suggested seasonings for 4 servings: Start with 1/2 teaspoon each of sweet paprika, dried oregano, garlic powder and onion powder, plus 1/4 teaspoon smoked paprika. Adjust salt and pepper after adding the vegan parmesan and chili oil. These are starting amounts for the original to-taste seasoning.

Water: Keep up to 1 cup plain water for the onions, added gradually as needed, separate from the 1 cup of reserved pasta water for the sauce. Let the water evaporate so the onions can brown.

Timing: The onions should be golden and jammy. A smaller pan, thicker slices or lower heat can take longer than the estimated cooking time.

Storage: Refrigerate promptly in an airtight container for up to 3 days. Reheat gently with a splash of water or unsweetened plant milk until hot throughout.

Nutrition: Values are estimates per serving and vary with onion size, cream and vegan parmesan brands, salt and the amount of chili oil used. Extra toppings and optional add-ins are not included.

Nutrition