This recipe is absolutely life-changing. I originally discovered this after seeing PlantYou‘s Reel and Recipe. Combining caramelised onions with pasta isn’t something I’ve ever thought about doing but now it’s such an obvious match! It’s rich and delicious, the ultimate plant based comfort food.
Vegan Caramelised Onion Pasta
This recipe is absolutely life-changing. I originally discovered this after seeing @PlantYou's reel and recipe. Combining caramelised onions with pasta isn't something I've ever thought about doing but now it's such an obvious match!
Ingredients
- 3 medium onions peeled and sliced thinly
- 1/3 cup sundried tomatoes
- 1/3 cup olive oil
- 1/2 tsp sugar
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1/4 tsp chilli flakes optional
- 1 small head of garlic ends chopped off
- 1 handful fresh parsley chopped
- 400 g white beans, drained (such as cannellini or alargada beans) I used Perello's Alargada Beans
- 1/2 cup vegan cream I used homemade cashew cream
- 1/2 lemon juiced
- 2 cups dried pasta of choice I used Farfelle
Instructions
- Preheat the oven to 200C.
- Add the onions to a baking dish along with the olive oil, sundried tomatoes, balsamic vinegar, sugar, oregano, chilli flakes, smoked paprika and mix well so all the onions are coated.
- Add the garlic to the middle of the dish and drizzle a little olive oil over the top. Cover the dish with tin foil and place in the oven to bake for 1 hour (stir half way through)
- Meanwhile, cook the pasta according to packet instructions.
- Remove the dish from the oven and squeeze out the garlic cloves, discarding the skins. Add in the white beans, lemon juice, vegan cream, parsley and mix.
- Add the cooked pasta along with a splash of pasta water and stir. Serve and enjoy!
4 Comments
I added some pan cooked mushrooms as I made a larger portion and didn’t have any beans left. Was delicious
I’m making your caramelized onion pasta recipe. The ingredients do not include oregano, but the recipe includes it. How much do we use?
OMG delicious all family loved it
This was SO good and I’ve not had anything like it before! Definitely a keeper recipe 🙂