Description
This Creamy Caramelized Onion Pasta combines sweet, deeply caramelized onions with a rich cashew cream sauce tossed with fettuccine for a comforting and dairy-free dish. The pasta is cooked al dente and incorporated into a skillet of golden onions and smooth cashew cream, making a flavorful and hearty vegan meal perfect for a quick dinner.
Ingredients
Scale
Onions and Pasta
- 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 for even caramelization.
- Sauté: Heat oil and butter in a large skillet over medium heat. Add sliced onions and a pinch of salt once the butter melts. Cook for 5-6 minutes, stirring regularly, until onions start turning light golden.
- Season and caramelize: Add 1/4 teaspoon salt and sugar, then cook for another 25-30 minutes, stirring occasionally until onions are deep golden brown and caramelized.
- Deglaze: Add 2 tablespoons of water to the skillet to loosen any browned bits, enhancing flavor. Remove skillet from heat and keep onions inside.
- Make the cashew cream: Drain soaked cashews and blend with water, vinegar, salt, and nutritional yeast on high speed for 20-30 seconds until smooth. Set aside.
- Cook the pasta: Boil salted water in a large pot and cook fettuccine following package instructions aiming for al dente. Drain and transfer pasta to the skillet with caramelized onions.
- Combine: Pour cashew cream over pasta and onions. Toss with tongs or spatulas to coat evenly. Return skillet to medium heat and cook for 3-5 minutes, stirring frequently. Thin sauce with water if needed.
- Serve: Adjust seasoning with salt if necessary. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve immediately for best flavor.
Notes
- Do not overcook the pasta as it will continue cooking in the sauce; aim for al dente.
- Slice onions thinly and evenly—about 1/8 inch thick—for even caramelization.
- Watch onions carefully to prevent burning; reduce heat if they brown too fast and stir every 3-5 minutes for slow caramelization.
- Reserve about 1/3 cup of pasta cooking water to thin the sauce if it becomes too thick; pasta water enhances sauce coating due to its starch content.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
