Vegan Caramelized Onion Pasta

Why Make This Recipe

Vegan Caramelized Onion Pasta is a delightful dish that combines the sweetness of caramelized onions with the heartiness of pasta. It’s a simple yet flavorful meal that everyone can enjoy, even if you’re not vegan! This recipe is perfect for a quick weeknight dinner or a gathering with friends. Plus, it’s loaded with good-for-you ingredients and can be made in about 30 minutes.

How to Make Vegan Caramelized Onion Pasta

Ingredients:

2 tablespoons extra virgin olive oil
2 medium yellow onions, (very thinly sliced)
Water to deglaze the pan
4 garlic cloves, (thinly sliced)
Kosher salt or sea salt to taste
Freshly cracked black pepper to taste
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 5.3-ounce (150g) tube of tomato paste (not canned tomato paste)
2 tablespoons tamari (or soy sauce)
2 tablespoons nutritional yeast
4 – 5 large oil-packed sundried tomatoes, (finely chopped)
10 ounces (285g) spaghetti or linguine (can use gluten-free)
Toasted pine nuts; chopped flat-leaf Italian parsley

Directions:

Bring a large saucepan of water to a boil. Once boiling, salt the water generously and add the pasta. Cook according to the package’s instructions for al dente pasta. Before draining, scoop out at least 1 cup (240 mL) of pasta water into a bowl. Drain the pasta but do not rinse it.
Heat a 12-inch skillet or Dutch oven somewhere between medium-high and high heat. Add the olive oil, and once it’s hot, add the thinly sliced onions and season with salt and pepper. Stir frequently and cook the onions until a light brown fond starts to form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they’re deeply golden brown, about 15 minutes.
Reduce the heat to medium and stir in the sliced garlic cloves. Stir frequently, adding water as needed to deglaze. Cook for another 5-10 minutes until the onions are fully caramelized and the garlic is golden and soft.
Add the red pepper flakes and oregano, and stir to coat the onions, about 30 seconds. Add the tomato paste and stir constantly, until the paste has caramelized and become darker, about 2-3 minutes.
Add the tamari, nutritional yeast, and chopped sundried tomatoes and stir to combine. Turn the heat to low.
Ladle a few spoons of the reserved pasta water into the caramelized onions. Then transfer the hot cooked pasta to the onions. Use a pair of tongs to swirl the pasta into the sauce, adding more pasta water as needed (about ¾-1 cup) until all the noodles are coated in the tomato-y sauce. This takes about 3-4 minutes.
If desired, garnish with pine nuts and chopped parsley. Leftovers stay good in an airtight container for 2-3 days.

How to Serve Vegan Caramelized Onion Pasta

Serve this dish warm, topped with a sprinkle of toasted pine nuts and fresh parsley for a pop of color and flavor. You can pair it with a simple green salad or some roasted vegetables for a complete meal.

How to Store Vegan Caramelized Onion Pasta

Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat in a pan over low heat, adding a splash of water if necessary to loosen the sauce.

Tips to Make Vegan Caramelized Onion Pasta

Make sure to slice the onions very thinly for even caramelization.
Keep an eye on the heat when caramelizing the onions; you want them to brown gently without burning.
Use gluten-free pasta if desired.

Variation

You can add veggies like spinach or zucchini to the pasta for more nutrition. If you like a bit of tang, a squeeze of lemon juice before serving can brighten up the flavors.

FAQs

Can I make this pasta in advance?
Yes, you can make the sauce in advance and cook the pasta just before serving.

Can I freeze leftovers?
It’s best to eat this fresh, but you can freeze leftovers. Just be aware that the texture may change when reheated.

What other pastas can I use?
You can use any type of pasta you like, such as penne, fettuccine, or even chickpea pasta for a protein boost.