Description
This creamy caramelized onion pasta features sweet, deeply caramelized onions combined with a smooth, dairy-free cashew cream sauce, tossed with perfectly cooked fettuccine. It’s a comforting and elegant vegan meal that’s full of rich flavor and simple ingredients.
Ingredients
Scale
Caramelized Onions
- 2 large onions
- 1 tbsp oil
- 1 tbsp butter
- 1/4 tsp salt
- 1 tsp sugar
Pasta
- 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 evenly into 1/8-inch (3 mm) thick slices to ensure even caramelization.
- Sauté the Onions: Heat the 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 turn a light golden brown.
- Caramelize the Onions: Add 1/4 teaspoon salt and sugar to the onions and continue to sauté for another 30 minutes, stirring occasionally, until deeply golden and caramelized.
- Deglaze the Skillet: Pour in 2 tablespoons of water to deglaze the pan, scraping up any browned bits. Remove from heat and set aside with the onions still in the skillet.
- Make the Cashew Cream: Drain soaked cashews and blend them with water, white vinegar, salt, and nutritional yeast on high speed for about 30 seconds until smooth and creamy. Set aside.
- Cook the Pasta: Boil a large pot of salted water and cook the fettuccine according to package instructions to al dente. Drain the pasta and add it directly into the skillet with the caramelized onions.
- Combine Pasta and Sauce: Pour the cashew cream into the skillet and toss gently to coat the pasta. Return to medium heat and cook for 5 minutes, stirring frequently. Add reserved pasta water if the sauce is too thick.
- Serve: Taste and adjust salt as needed. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve immediately for best flavor and texture.
Notes
- Do not overcook the pasta; aim for al dente as it will finish cooking in the sauce.
- Slice onions uniformly at about 1/8 inch thickness for even caramelization.
- Keep an eye on onions while caramelizing to prevent burning; reduce heat if browning too fast.
- Stir onions every 3-5 minutes to develop good caramelization without burning.
- Reserve about 1/3 cup of pasta cooking water to thin the sauce if needed for better consistency and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
