Description
A comforting vegan pasta dish featuring sweet caramelized onions and a rich, creamy plant-based sauce that delivers big flavor with simple ingredients.
Ingredients
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12 oz (340 g) pasta
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3 large yellow onions, thinly sliced (about 1 lb / 450 g)
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3 tbsp olive oil
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1/2 tsp salt
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3 cloves garlic, minced
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1 cup (240 ml) unsweetened plant-based milk
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1/2 cup (120 ml) vegetable broth
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1/3 cup (45 g) raw cashews, soaked and drained
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2 tbsp nutritional yeast
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1 tsp Dijon mustard
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1/4 tsp black pepper
Instructions
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Cook pasta in salted boiling water until al dente. Drain and reserve 1/2 cup (120 ml) pasta water.
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Heat olive oil in a skillet and caramelize onions with salt over medium heat for 20–25 minutes.
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Add garlic and cook for 1 minute.
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Blend plant-based milk, vegetable broth, cashews, nutritional yeast, mustard, and pepper until smooth.
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Pour sauce into the skillet and simmer for 3–5 minutes.
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Add pasta and toss to coat, adjusting with pasta water if needed.
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Serve warm.
Notes
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Stir onions occasionally to prevent burning.
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Sauce thickens as it sits; thin with plant-based milk when reheating.
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Garnish with fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes