Vegan Onion Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 yellow onions, thinly sliced up
02 -
5 cloves garlic, sliced up
03 -
1 tbsp olive oil
04 -
2 cups dry Orecchiette pasta (or 4 portions of any pasta you like)
05 -
1 cup of the pasta's starchy cooking water
06 -
Water for loosening up anything sticking to the pan
→ Seasonings & Flavorings
07 -
1 tbsp soy sauce
08 -
1/4 cup finely chopped fresh parsley
09 -
2 tsp blend of Italian herbs
10 -
Salt and black pepper to your preference
11 -
1/2 cup creamy vegan substitute, store-bought or homemade
12 -
2 tbsp balsamic glaze
13 -
1/4 cup thin strips of sun-dried tomatoes from a jar of oil
14 -
1/2 tsp crushed red chili flakes, optional
# Instructions:
01 -
Grab a big skillet, toss in the oil, and warm it over medium. Once it’s ready, add in the onions with a pinch of salt. Let them cook about 5 minutes, stirring, until browned patches form on the pan. Add a splash or two of water, scraping all those tasty bits off. Keep cooking and adding water anytime it starts sticking, until the onions are deeply golden (about 15 minutes).
02 -
Add the garlic slices, chili flakes (if you want a little heat), and Italian herb blend to the skillet. Stir it all around for about 3-4 minutes until the garlic softens and mixes in with the onions. Keep an eye on it and pour in a bit of water as needed to avoid burning.
03 -
While the onions are doing their thing, get water going in a pot. Salt it up generously so it’s as salty as ocean water, then drop in your pasta and cook it following the instructions on the box. Scoop out a cup of the pasta water before you drain it all away.
04 -
Combine the juicy sun-dried tomatoes, balsamic glaze, soy sauce, vegan cream, and about half of the reserved starchy water with the cooked onions. Stir it really well so everything blends together.
05 -
Mix your cooked pasta and fresh parsley into the skillet with the sauce. Add a bit more pasta water if the sauce feels too thick. Taste and adjust with salt and pepper if needed.
# Notes:
01 -
Always scrape up the brown bits at the pan's bottom while cooking. Just add a little water—it boosts flavor and keeps stuff from burning.
02 -
DIY vegan cream is easy: Soak 1/2 cup cashews or sunflower seeds in hot water for 10 minutes. Blend them with 1/4 cup fresh water until smooth, then use 1/2 cup in this dish.
03 -
Try pairing this with add-ons like crisped chickpeas or tofu chunks for a bigger meal.