Description
Creamy Caramelized Onion Pasta is a rich and flavorful vegetarian dish featuring slowly caramelized onions and a smooth cashew cream sauce. This comforting pasta combines sautéed onions with a vegan cashew-based creamy sauce, tossed with perfectly cooked fettuccine for a delicious and hearty meal.
Ingredients
Scale
Main Ingredients
- 2 large onions
- 1 tbsp oil
- 1 tbsp butter
- 1/4 tsp salt
- 1 tsp sugar
- 4.5 ounces dry fettuccine pasta
Cashew Cream
- 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 evenly to ensure proper caramelization.
- Sauté: Heat oil and butter in a large skillet over medium heat. Add the sliced onions with a pinch of salt and sauté for 6 minutes, stirring regularly until they turn a light golden brown.
- Season: Add 1/4 teaspoon salt and sugar to the onions. Continue to sauté for 30 minutes, stirring occasionally, until the onions caramelize and turn deep golden brown.
- Deglaze: Add 2 tablespoons of water to the skillet to deglaze and loosen any browned bits. Remove from heat and set aside, keeping the onions in the skillet.
- Make the Cashew Cream: Drain soaked cashews and blend with water, white vinegar, salt, and nutritional yeast on high speed for 30 seconds until smooth. Set aside.
- Cook the Pasta: Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain the pasta and transfer it to the skillet with caramelized onions.
- Combine: Pour the cashew cream sauce over the pasta and onions. Toss gently to coat. Return the skillet to medium heat and cook for 5 minutes, stirring frequently. Add reserved pasta water or regular water if the sauce is too thick.
- Serve: Taste and adjust salt as needed. Garnish with chopped parsley or basil and sprinkle black pepper. Serve immediately for best flavor and texture.
Notes
- Do not overcook the pasta; aim for al dente since it will cook further in the sauce.
- Slice onions uniformly to 1/8 inch thickness for even caramelization.
- Monitor the onions carefully to prevent burning; reduce heat if browning too fast.
- Stir onions every 3-5 minutes to allow proper caramelization without burning.
- Reserve about 1/3 cup of pasta water to thin the sauce if necessary, as it contains starch that helps sauce stick to pasta.
