Vegan Caramelized Onion Pasta

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Creamy vegan pasta with deeply caramelized onions, garlic, sun dried tomatoes, and herbs for a rich and comforting plant based meal.

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 (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 pasta of choice)

1 cup reserved pasta water

¼ cup freshly minced parsley

Salt and pepper, to taste

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Fill a large pot with water for the pasta and set aside.

Heat a large skillet over medium heat and add the olive oil. Once warm, add the sliced onions and a pinch of salt.

Cook onions for about 5 minutes, stirring frequently, until light browning appears. Add 1–2 tablespoons of water to deglaze the pan.

Continue cooking the onions, adding splashes of water as needed, until deeply golden and caramelized, about 15 minutes total.

Add garlic, Italian seasoning, and red pepper flakes. Cook for 3–4 minutes, stirring, until fragrant and jammy.

Meanwhile, bring pasta water to a boil. Salt generously and cook pasta according to package directions. Reserve 1 cup of pasta water before draining.

Add sun-dried tomatoes, balsamic glaze, soy sauce, vegan cream, and ½ cup reserved pasta water to the onions. Stir to combine.

Fold in the cooked pasta and parsley. Add more pasta water as needed to reach desired creaminess.

Season with salt and pepper to taste and serve warm.

Low and slow cooking is key for deeply caramelized onions—don’t rush this step.

Adjust spice by increasing or omitting red pepper flakes.

Great served with roasted chickpeas, tofu, or a simple green salad.

Find it online: https://elladishes.com/vegan-caramelized-onion-pasta/