Description
A cozy, rich, and creamy vegan pasta dish featuring sweet caramelized onions and a silky sauce, perfect for weeknight dinners.
Ingredients
For the Caramelized Onions
- 2-3 pieces yellow onions (Sliced thinly for caramelization)
- 2 tablespoons olive oil or vegan butter (For sautéing onions)
- 1 pinch salt (To help release moisture from onions)
For the Creamy Sauce
- 1 cup cashews (Soaked in hot water for 10 minutes)
- 1-2 cups plant milk (Unsweetened oat or soy milk)
- 2 cloves garlic (Minced)
- 1 squeeze lemon juice (For balancing flavors)
- Salt and pepper to taste (To season the sauce)
For Cooking Pasta
- 12 ounces pasta (Rigatoni, penne, or fettuccine)
- 1 cup pasta water (Reserved before draining pasta)
Optional Add-Ins
- 1 cup mushrooms (Sautéed with onions)
- 2 cups spinach (Added at the end until wilted)
- 1/4 cup sun-dried tomatoes (For extra flavor)
- 1 teaspoon red pepper flakes (To add heat)
Instructions
Caramelizing the Onions
- Heat olive oil in a wide pan over low heat.
- Add sliced onions and a pinch of salt, stirring frequently.
- Cook until the onions are soft and deep golden, about 25 to 35 minutes.
Making the Creamy Sauce
- Blend soaked cashews with plant milk, garlic, lemon juice, salt, and pepper until smooth.
- Once the onions are caramelized, pour the sauce into the pan and simmer for a couple of minutes.
Cooking the Pasta
- Boil salted water and cook pasta until al dente; reserve 1 cup of pasta water, then drain.
- Combine cooked pasta with the onion and sauce mixture, adding reserved pasta water as needed to achieve the desired sauce consistency.
Serving
- Serve hot, topped with vegan parmesan, nutritional yeast, or fresh herbs.
Notes
Top with toasted breadcrumbs or nuts for added crunch. This pasta is great for leftovers, just add a splash of liquid when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Italian, Vegan