Description
Creamy Caramelized Onion Pasta is a rich and comforting dish featuring slowly caramelized onions blended into a luscious cashew cream sauce, tossed with perfectly cooked fettuccine pasta. This vegetarian recipe uses simple ingredients to create a deliciously satisfying meal ideal for a cozy dinner.
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 into 1/8-inch thick (3 mm) slices for even caramelization.
- Sauté: 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 begin to turn light golden brown.
- Season: Add 1/4 tsp salt and sugar, then continue to sauté for 30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
- Deglaze: Deglaze the skillet with 2 tablespoons of water to release any browned bits, then remove from heat and keep the onions in the skillet.
- Make the cashew cream: Drain soaked cashews and blend with water, white vinegar, salt, and nutritional yeast until smooth, blending for 20-30 seconds. Set aside.
- Cook the pasta: Bring a large pot of salted water to boil, cook pasta according to package instructions until al dente, then drain.
- Combine: Transfer the pasta to the skillet with caramelized onions, pour in the cashew cream, and toss with tongs or spatulas. Return skillet to medium heat and cook for 5 minutes, stirring frequently to coat pasta evenly. Add reserved pasta water if needed to thin the sauce.
- Serve: Taste and adjust salt if necessary. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve immediately.
Notes
- Do not overcook the pasta; aim for al dente as it will cook further in the sauce.
- Slice onions thinly (1/8 inch) for uniform caramelization; thicker slices take longer, thinner slices may burn.
- Monitor onions closely while cooking; reduce heat if browning too fast. Stir every 3-5 minutes to allow caramelization.
- Reserve about 1/3 cup pasta water to thin the sauce if it becomes too thick for better sauce adhesion.
- Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
