I love how this dish brings out bold flavor from simple ingredients. The caramelized onions add natural sweetness, while the balsamic glaze and soy sauce give it that deep savory edge. It’s creamy, satisfying, and easy to make with pantry staples. Whether I serve it as a weeknight dinner or for guests, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
2 yellow onions, thinly sliced
Water, for deglazing the pan
5 cloves garlic, sliced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes (optional)
¼ cup julienned sun-dried tomatoes (jarred, packed in oil)
2 tablespoons balsamic glaze
1 tablespoon soy sauce
½ cup store-bought or homemade vegan cream
2 cups dry orecchiette pasta or 4 servings of any favorite pasta
1 cup reserved pasta water
¼ cup freshly minced parsley
Salt and pepper to taste
Directions
I start by filling a large pot with water for the pasta and set it aside.
I heat a large skillet over medium heat, then add the olive oil. Once warm, I add the sliced onions and a pinch of salt. I cook them, stirring often, for about 5 minutes, until they begin to brown.
I deglaze the pan with a splash of water (about 1–2 tablespoons) and continue to cook the onions, adding water as needed to prevent sticking. I keep going for about 15 minutes until the onions are deeply golden and caramelized.
I stir in the garlic, Italian seasoning, and red pepper flakes. I cook for another 3–4 minutes, until the garlic is softened and the onions are jammy.
While the onions are cooking, I boil the pasta in salted water according to the package instructions. I reserve 1 cup of the pasta water before draining.
I add the sun-dried tomatoes, balsamic glaze, soy sauce, vegan cream, and ½ cup of reserved pasta water to the onions. I stir everything together, then fold in the cooked pasta and chopped parsley.
I adjust the consistency with more pasta water as needed and season with salt and pepper to taste.
I serve the pasta on its own or pair it with roasted chickpeas or tofu for extra protein.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
I like swapping orecchiette for rigatoni or linguine depending on what I have. Sometimes I stir in sautéed mushrooms or spinach for extra texture and nutrients. I’ve also added a squeeze of lemon juice at the end for brightness, or used coconut cream when I want a slightly sweeter finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of water or plant-based milk to bring back the creaminess. It warms up well on the stove or in the microwave.
FAQs
What kind of vegan cream works best?
I usually use store-bought oat or cashew-based cream, but homemade cashew cream also works great. I avoid anything too sweet, like some coconut creams, unless I’m balancing it with extra acid or spice.
Can I make this gluten-free?
Yes, I just use my favorite gluten-free pasta and make sure the soy sauce is a gluten-free version or swap it with tamari.
Do I need balsamic glaze or can I use vinegar?
I prefer balsamic glaze because it adds sweetness and depth, but I’ve used balsamic vinegar in a pinch—just reduce the amount slightly or add a bit of maple syrup for balance.
Can I skip the red pepper flakes?
Absolutely. I leave them out when I want a milder flavor or when serving to kids, but they add a nice kick if I’m in the mood for spice.
What’s a good protein to serve with this?
I often serve this with crispy roasted chickpeas, grilled tofu, or a scoop of lentils for added protein. It’s filling on its own but pairs really well with plant-based proteins.
Conclusion
Vegan Caramelized Onion Pasta is one of those cozy, satisfying dishes I can count on when I want comfort food with a twist. The rich flavor of the onions and the creamy sauce make every bite feel indulgent, and it’s easy to customize with whatever I have on hand. Whether I’m cooking for a group or just myself, this recipe always feels like a win.
