Description
A rich and flavorful creamy caramelized onion pasta made with sweet, slowly cooked onions and a smooth, vegan cashew cream sauce. This dish blends the deep sweetness of caramelized onions with the comforting texture of fettuccine pasta, perfect for a satisfying vegetarian meal.
Ingredients
Scale
Onion 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 slices for even caramelization.
- Sauté the onions: 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 start to turn light golden brown.
- Season and caramelize: Add remaining salt and sugar to the onions, then cook for 30 minutes more, stirring occasionally until the onions develop a deep golden brown color.
- Deglaze the pan: Pour in 2 tablespoons of water to the skillet to loosen flavorful bits stuck to the pan. Remove skillet from heat and set aside with onions inside.
- Prepare 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 pasta according to package instructions until al dente. Drain and transfer pasta to the skillet with caramelized onions.
- Combine pasta and sauce: Pour the cashew cream over the pasta and onions in the skillet. Return skillet to medium heat and cook for 5 minutes, stirring frequently. Thin the sauce with a little water if needed.
- Serve: Adjust salt to taste. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve immediately for best flavor.
Notes
- Do not overcook the pasta; cook al dente since it will simmer further in the sauce.
- Slice onions thinly (1/8 inch or 3 mm) for optimal caramelization speed and even cooking.
- Prevent burning onions by lowering heat if browning too fast and avoid stirring too frequently; every 3-5 minutes is ideal.
- Reserve about 1/3 cup of pasta cooking water to thin out the sauce if needed; pasta water helps the sauce coat the noodles better.
- Leftovers can be stored in the fridge for up to 2 days but are best served fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg
