If you are looking for a pasta dish that will impress anyone, then this vegan caramelized onion and chili oil pasta is going to heighten your taste buds so much, it will do just that!
INGREDIENTS
- 2 tablespoon olive oil
- 2 tablespoon vegan butter
- 5 yellow onions, thinly, evenly slices
- ½ teaspoon salt
- 1 bulb garlic, minced (about 8-10 cloves)
- 12 oz uncooked spaghetti noodles, (340g) [+ reserve ½ cup pasta water for stretching/thinning sauce if needed at the end]
- ¼ cup sun dried tomatoes in oil, (50g)
- 2 tablespoon chili crunch oil
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon parsley
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- ¼ teaspoon marjoram
- ¼ teaspoon sage
- ¼ teaspoon garlic powder
- Salt and pepper to taste, start with ⅛ teaspoon each
- 2 tablespoon low sodium soy sauce
- 1 tablespoon balsamic vinegar
- 13.5 oz canned coconut milk (380g)
- ¼-1/2 cup vegan parmesan (25-50g)
- fresh parsley, chopped, optional
DIRECTIONS
- In a large skillet (preferably with high walls) over medium low heat, add 2 tablespoon olive oil and 2 tablespoon vegan butter. Once butter is melted, add in your 5 thinly, evenly sliced onions. Sprinkle with ½ teaspoon salt. Stir together until all the onions are well coated with the oil.
- Let the onions cook for another 35-40 minutes, stirring every 4-5 minutes, careful to not burn the onions.
- *If you notice they seem like they are burning, turn your heat lower and add more oil or a splash of vegetable stock if needed.
- **Start your 12oz uncooked pasta after the onions are done, so it’s done around the same time as the sauce.
- Add in your bulb of minced garlic, ¼ cup sun dried tomatoes, and 2 tablespoon chili crunch oil and stir together. Add in 1 teaspoon each oregano and basil, ½ teaspoon parsley, ¼ teaspoon each thyme, rosemary, marjoram, sage, and garlic powder, and salt and pepper to taste. Stir together again.
- Add 2 tablespoon low sodium soy sauce and 1 tablespoon balsamic vinegar. Switch to a wooden spoon if not using and scrape the bottom of the pan.
- Add in a 13.5oz can of coconut milk and stir together well. Let cook for 3-4 minutes. Add cooked pasta and ¼ cup vegan parmesan and careful stir together, coating all of the pasta noodles with the sauce. Use the reserved pasta water a few tablespoons at a time if needed to thin out of make sure the sauce spreads evenly.
- Top with more vegan parmesan, chili crunch oil, and parsley if desired.
NOTES
- Replace the spices (oregano to salt/pepper) with 1 ½ to 2 tablespoon of Italian seasoning for a similar but slightly different taste.
- Why oil and non-dairy butter: It helps to enhance the flavor of the onions and keeps butter from burning since it’s cooked for such a long time
