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
Scale
Caramelized Onions
- 2 large onions
- 1 tbsp (15 ml) oil
- 1 tbsp (14 g) butter
- 1/4 tsp salt
- 1 tsp (4 g) sugar
Pasta
- 4.5 ounces (130 g) dry fettuccine pasta
Cashew Cream
- 3/4 cup (94 g) raw cashews soaked overnight
- 1/2 cup (120 ml) water
- 1 tsp (5 ml) white vinegar
- 1/4 tsp salt
- 1 tbsp (11 g) nutritional yeast
Instructions
- Slice the onions: Peel the onions and slice them into 1/8-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 1/4 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 1/3 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 1/8 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
