Description
Creamy Caramelized Onion Pasta is a rich and flavorful vegan pasta dish featuring sweet caramelized onions combined with a smooth cashew cream sauce. Perfectly cooked fettuccine is tossed in a velvety homemade sauce, creating a comforting and satisfying meal that’s simple to prepare and ideal for lunch or dinner.
Ingredients
Scale
Caramelized Onions
- 2 large onions
- 1 tbsp oil
- 1 tbsp butter
- 1/4 tsp salt
- 1 tsp sugar
Pasta
- 4.5 ounces dry fettuccine pasta
Cashew Cream Sauce
- 3/4 cup raw cashews soaked overnight
- 1/2 cup water
- 1 tsp white vinegar
- 1/4 tsp salt
- 1 tbsp nutritional yeast
Instructions
- Slice the onions: Peel the onions and slice them into 1/8-inch thick (3 mm) slices to ensure even caramelization.
- Sauté: Heat the oil and butter in a large skillet over medium heat. Once the butter has melted, add the sliced onions and a pinch of salt. Sauté for 6 minutes, stirring regularly until they begin to turn a light golden brown color.
- Season: Add 1/4 teaspoon salt and the sugar, then continue to sauté the onions for 30 minutes, stirring occasionally until deeply caramelized and golden brown.
- Deglaze: Remove the skillet from heat and add 2 tablespoons of water to deglaze, scraping up any browned bits from the bottom to enhance flavor. Set aside with the onions still in the skillet.
- Make the cashew cream: Drain soaked cashews and blend them with water, white vinegar, salt, and nutritional yeast on high speed for 30 seconds until completely smooth. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and transfer it to the skillet containing the caramelized onions.
- Combine: Pour the cashew cream over the pasta and onions. Toss well using tongs or spatulas to coat evenly. Return the skillet to medium heat and cook for 5 minutes, stirring frequently. If the sauce is too thick, add reserved pasta water or regular water to reach desired consistency.
- Serve: Taste and adjust salt if necessary. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve the pasta immediately for best flavor and texture.
Notes
- Do not overcook the pasta; aim for al dente as it will cook further in the sauce.
- Slice onions evenly to about 1/8 inch (3 mm) to ensure even caramelization.
- Monitor onions closely during cooking to avoid burning; reduce heat if browning too fast.
- Stir onions only every 3-5 minutes to allow proper caramelization.
- Reserve about 1/3 cup of pasta cooking water to thin the sauce if needed for better sauce coating.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
