Description
This Vegan Caramelized Onion and Chili Oil Pasta combines rich, slowly caramelized onions with a flavorful coconut milk-based sauce spiced with herbs and sun dried tomatoes. Enhanced with chili crunch oil for a gentle heat and finished with vegan parmesan, this dish offers a creamy, savory, and slightly spicy vegan pasta experience perfect for a comforting meal.
Ingredients
Base Ingredients
- 2 tablespoon olive oil
- 2 tablespoon vegan butter
- 5 yellow onions, thinly and evenly sliced
- ½ teaspoon salt
- 1 bulb garlic, minced (about 8-10 cloves)
- 12 oz uncooked spaghetti noodles (340g) [+ reserve ½ cup pasta water]
- ¼ cup sun dried tomatoes in oil (50g)
- 2 tablespoon chili crunch oil
- 2 tablespoon low sodium soy sauce
- 1 tablespoon balsamic vinegar
- 13.5 oz canned coconut milk (380g)
- ¼-½ cup vegan parmesan (25-50g)
Herbs & Spices
- 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
Optional Garnish
- Fresh parsley, chopped
Instructions
- Caramelize the Onions: In a large skillet with high walls over medium-low heat, add 2 tablespoons olive oil and 2 tablespoons vegan butter. Once the butter has melted, add the thinly sliced onions and sprinkle with ½ teaspoon salt. Stir to coat the onions evenly in the fat. Cook for 35-40 minutes, stirring every 4-5 minutes, until the onions are deeply caramelized and tender, reducing heat or adding a splash of vegetable stock or more oil if they appear to be burning.
- Start Cooking Pasta: Begin cooking the 12 oz uncooked spaghetti noodles in boiling water once the onions are close to done, so that the pasta and sauce finish at the same time. Reserve ½ cup of pasta water before draining for adjusting the sauce later.
- Add Garlic and Flavorings: To the caramelized onions, add the minced garlic, sun dried tomatoes, and chili crunch oil. Stir together thoroughly.
- Add Herbs and Seasonings: Mix in oregano, basil, parsley, thyme, rosemary, marjoram, sage, garlic powder, and salt and pepper to taste (starting with ⅛ teaspoon each). Stir well to combine all flavors.
- Add Soy Sauce and Balsamic Vinegar: Pour in the low sodium soy sauce and balsamic vinegar, then use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. Stir to blend.
- Create the Sauce with Coconut Milk: Pour in the canned coconut milk and stir well. Let the sauce simmer gently for 3-4 minutes to thicken slightly and develop flavor.
- Combine Pasta and Sauce: Add the cooked and drained pasta directly into the skillet with the sauce. Stir in ¼ cup vegan parmesan, tossing carefully to coat every noodle. Use reserved pasta water, adding a few tablespoons at a time, if the sauce needs thinning for even coverage.
- Serve and Garnish: Plate the pasta and top with additional vegan parmesan, a drizzle of chili crunch oil, and chopped fresh parsley if desired for a burst of color and freshness.
Notes
- You can replace the individual herbs and spices (oregano, basil, parsley, thyme, rosemary, marjoram, sage, and garlic powder) with 1½ to 2 tablespoons of Italian seasoning for a similar but slightly different flavor profile.
- Be patient while caramelizing onions; low and slow cooking is key to developing deep sweetness and complex flavor.
- If the sauce is too thick, use reserved pasta water little by little to loosen it without diluting the taste.
- Vegan parmesan alternatives or nutritional yeast can be used based on preference.
- Adjust chili crunch oil amount to your preferred heat level.
