There’s something so comforting about pasta bathed in a velvety sauce, and this Creamy Caramelized Onion Pasta Recipe hits that note perfectly. The sweet depth from caramelized onions combined with a luscious cashew cream is just downright dreamy—and surprisingly easy to pull off at home.
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Why You'll Love This Recipe
I don’t know about you, but I love recipes that feel fancy yet don’t demand hours in the kitchen. This Creamy Caramelized Onion Pasta Recipe fits that bill perfectly. Plus, it’s plant-based, so it’s a fresh twist that everyone—vegans and meat-eaters alike—will appreciate.
- Deep, rich flavor: Caramelizing the onions slowly unlocks their natural sweetness and umami, making the sauce irresistibly flavorful.
- Simple ingredients: You probably already have most of these in your pantry or fridge, making it super accessible.
- Plant-based creaminess: The cashew cream adds a silky texture without the heaviness of dairy, perfect for a lighter but indulgent meal.
- Versatile & customizable: Easy to tweak with whatever herbs or toppings you love, and perfect for weekday dinners or impressing guests.
Ingredients & Why They Work
This recipe strikes a great balance between simple staples and those little things that elevate flavor and texture. Caramelized onions bring sweetness and depth, the cashew cream adds a dreamy mouthfeel, and fettuccine holds that sauce beautifully. Here’s why each ingredient matters:
- Onions: The star here! Taking the time to caramelize them patiently means layers of sweetness and complexity.
- Oil & butter: A combo lets you cook the onions slowly without burning while adding richness.
- Salt and sugar: Salt balances the sweetness, while a little sugar helps kickstart the caramelization.
- Fettuccine pasta: Wide noodles that catch the creamy sauce and onion bits wonderfully.
- Raw cashews: Soaked overnight, they blend into a smooth, creamy base that replaces dairy.
- Water: Keeps the cashew cream smooth, with just enough liquid to coat the pasta.
- White vinegar: Adds a subtle tanginess to brighten the cream and cut through the richness.
- Nutritional yeast: Brings that cheesy, nutty undertone that rounds out the flavor perfectly.
Make It Your Way
I love that this recipe is so adaptable! I often adjust the herb garnish based on what’s fresh—sometimes basil, sometimes parsley. You can even swap the fettuccine out for gluten-free pasta or add a handful of sautéed mushrooms or spinach for extra veggies.
- Variation: I once folded in some toasted pine nuts and a squeeze of lemon juice at the end for a bright, nutty twist—delicious and unexpected.
Step-by-Step: How I Make Creamy Caramelized Onion Pasta Recipe
Step 1: Slice Onions Thinly and Evenly
Start by peeling your onions and slicing them into consistent ⅛-inch (about 3 mm) thick slices. This thickness ensures they caramelize evenly without burning or taking forever. I find a sharp knife or a mandoline helps keep things neat and consistent, which really matters for uniform cooking.
Step 2: Slowly Sauté Onions with Oil and Butter
Heat the oil and butter in a large skillet over medium heat. Once the butter melts, add the onions with a pinch of salt to draw out moisture. Cook for about 5-6 minutes, stirring every few minutes, until the onions start turning a light golden shade. Patience is key here—slow heat helps those natural sugars develop beautifully.
Step 3: Season and Caramelize Until Deep Gold
Sprinkle in the rest of the salt and sugar, then lower the heat to medium-low. Let the onions cook gently for another 25-30 minutes, stirring occasionally. This slow caramelization is what gives the dish such rich flavor—watch for a deep golden brown color. If you see them browning too quickly, lower the heat to avoid burning.
Step 4: Deglaze the Pan
Pour 2 tablespoons of water into the skillet and use a spatula to scrape the browned bits off the bottom. This step lifts all the flavor packed on the pan and adds it back into the onions. Then remove the skillet from heat but keep those onions inside.
Step 5: Blend Cashew Cream
Drain your soaked cashews and toss them in a blender along with water, white vinegar, salt, and nutritional yeast. Blend on high for 20-30 seconds until beautifully smooth. This creamy base is what makes the sauce rich but still dairy-free.
Step 6: Cook Pasta Al Dente
Boil salted water and cook your fettuccine until just al dente—remember it’ll keep cooking slightly when combined with the sauce. Drain and transfer the noodles directly into the skillet with the caramelized onions.
Step 7: Toss Pasta with Cashew Cream
Pour the cashew cream over the pasta and onions, then toss gently with tongs or spatulas to coat evenly. Heat over medium for 3-5 minutes, stirring often to let flavors meld. If the sauce seems too thick, add a splash of the reserved pasta water or regular water to loosen it up to your liking.
Step 8: Season and Serve
Give it a final taste and adjust the salt if needed. I love finishing with freshly ground black pepper and a sprinkle of chopped parsley or basil for brightness. Serve warm and enjoy immediately for the best texture and flavor.
Top Tip
From my experience, the magic in this Creamy Caramelized Onion Pasta Recipe truly lies in the caramelization process. Here are some practical tips I’ve learned over time to get that golden, deeply flavorful onion base without any bitterness or burning.
- The Patience Principle: Don’t rush the caramelizing; medium-low heat and slow stirring every 3-5 minutes lets the onions develop natural sugars beautifully.
- Even Slices Matter: Uneven slices cook unevenly—thin and uniform slices ensure all onions finish caramelizing at roughly the same time.
- Use the Deglaze: Don’t skip adding a bit of water to lift those browned bits off the pan—it holds so much flavor!
- Reserve Pasta Water: Keep some pasta water aside to adjust your sauce if it gets too thick; its starches help the sauce cling beautifully to the pasta.
How to Serve Creamy Caramelized Onion Pasta Recipe
Garnishes
I usually top mine with freshly chopped parsley or basil—both add a fresh pop that balances the richness wonderfully. A sprinkle of cracked black pepper and a little extra nutritional yeast or vegan parmesan also make for a lovely finish.
Side Dishes
This pasta pairs beautifully with a crisp mixed greens salad dressed simply with lemon and olive oil. You could also serve it alongside roasted veggies or garlic bread for a heartier meal. Trust me, the contrast between creamy pasta and crunchy greens is a winner every time.
Creative Ways to Present
For special occasions, I like to serve this in individual shallow bowls garnished with microgreens and a drizzle of herb-infused oil. Adding some toasted walnuts or pumpkin seeds on top gives a nice crunch and a touch of elegance.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep nicely for up to 2 days. The sauce thickens a bit as it cools, so be ready to loosen it up with a splash of water or plant milk when reheating.
Freezing
I haven’t frozen this pasta often because it’s so quick to make fresh, but if you do, freeze it in a sealed container without garnishes. When thawed, the sauce can separate a bit, so just give it a good stir and add a splash of water while reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Add a little reserved pasta water or regular water to thin the sauce if needed—microwaving works too but can dry things out, so watch the time carefully.
Frequently Asked Questions:
Absolutely! While fettuccine is great for holding the luscious cashew cream, feel free to use any pasta shape you enjoy—penne, linguine, or even gluten-free options work well. Just cook according to the package instructions and adjust the sauce quantity slightly if needed.
Soaking cashews overnight makes them super soft and easy to blend into a creamy texture. If you’re short on time, soaking them in very hot water for 1-2 hours can work as a shortcut, but overnight soaking is best for smoothness.
Yes, if you’re not avoiding dairy, a splash of heavy cream or half-and-half can be used instead of cashew cream. For other plant-based options, blended silken tofu or coconut cream are decent substitutes, though they’ll change the flavor and texture a bit.
The key is low to medium-low heat and patience. Stir your onions every 3-5 minutes instead of constantly, and watch that the pan doesn’t get too hot. If the onions start browning too quickly, just turn the heat down a notch. Keeping some fat (oil and butter) in the pan helps prevent sticking and burning.
Final Thoughts
This Creamy Caramelized Onion Pasta Recipe has quickly become one of my go-to comfort dishes—not just for its luxurious flavor, but how it feels like a little kitchen hug when I need it most. I hope you’ll give it a try and make it your own. Trust me, once you nail that sweet, caramelized onion base and creamy sauce, this will be a recipe you turn to time and again.
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Creamy Caramelized Onion Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Creamy Caramelized Onion Pasta combines sweet, deeply caramelized onions with a rich cashew cream sauce, creating a luscious and comforting vegan pasta dish that's perfect for a cozy meal. The cashew cream adds a velvety texture while nutritional yeast offers a subtle cheesy flavor, making this recipe a delicious dairy-free alternative.
Ingredients
Caramelized Onions
- 2 large onions
- 1 tablespoon (15 ml) oil
- 1 tablespoon (14 g) butter
- ¼ teaspoon salt
- 1 teaspoon (4 g) sugar
Pasta
- 4.5 ounces (130 g) dry fettuccine pasta
Cashew Cream
- ¾ cup (94 g) raw cashews soaked overnight
- ½ cup (120 ml) water
- 1 teaspoon (5 ml) white vinegar
- ¼ teaspoon salt
- 1 tablespoon (11 g) nutritional yeast
Instructions
- Slice the onions: Peel the onions and slice them into ⅛-inch thick (3 mm) slices for 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.
- Season: Add the remaining ¼ teaspoon of salt and the sugar, then continue to sauté the onions for 30 minutes, stirring occasionally, until they are deeply caramelized and have a rich golden brown color.
- Deglaze: Add 2 tablespoons of water to the skillet to loosen the browned bits stuck to the pan, enhancing the flavor. Remove from heat and set aside with the onions.
- Make the cashew cream: Drain the soaked cashews and transfer to a blender. Add water, white vinegar, salt, and nutritional yeast. Blend on high speed for 20-30 seconds until smooth and creamy, then set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain, reserving about ⅓ cup of pasta water.
- Combine: Transfer the cooked pasta to the skillet with caramelized onions. Pour in the cashew cream and toss with tongs or spatulas to coat. Return the skillet to medium heat and cook for 5 minutes, stirring frequently. If the sauce is too thick, thin it with reserved pasta water.
- Serve: Taste and adjust seasoning with salt if needed. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve immediately for best flavor and texture.
Notes
- Do not overcook the pasta; aim for al dente as it will finish cooking in the sauce.
- Slice onions thinly and evenly about ⅛ inch to ensure proper caramelization.
- Watch onions carefully while caramelizing to prevent burning; reduce heat if they brown too quickly.
- Stir onions every 3-5 minutes to encourage even caramelization and allow natural sugars to develop.
- Reserve some pasta water to thin the sauce as it helps the sauce stick better due to starch content.
- This dish is best served immediately but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 0 mg
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