Vegan Caramelized Onion & Roasted Garlic Pasta
This 10-ingredient pasta is made with the creamiest caramelized onion & roasted garlic pasta sauce.
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Servings: 4 servings
Ingredients
Roasted Garlic:
- 1 head garlic
- 1 teaspoon olive oil
- sprinkle of salt & pepper
Caramelized Onion Garlic Sauce & Pasta
- 8 ounces dried spaghetti or linguine cooked according to package instructions
- 2 Tablespoons vegan butter
- 1 Tablespoon olive oil
- 1 large yellow onion thinly sliced (or 2 small onions)
- ½ teaspoon salt
- 2-3 teaspoons water add as needed to degalze the pan while caramelizing onions
- 1 ½ Tablespoons vegan worcestershire sauce
- 1 Tablespoon roasted garlic paste *made above, add more or less depending on preference
- 1 teaspoon dried parsley
- ½ cup full-fat coconut milk
- ¼ cup starchy pasta water reserved from cooking pasta
- salt & pepper to taste I recommend at least ½ teaspoon ground pepper
Instructions
Roast the Garlic:
- Preheat the oven to 400F. Then, peel and discard any of the papery layers on the outside of the garlic clove while still keeping it intact.
- Slice about ¼ inch from the top of the clove. Then, place it onto a piece of tin foil and drizzle with olive oil, salt, & pepper.
- Wrap the garlic bulb in tin foil and add to the oven to roast for around 30-40 minutes.
- Once the garlic is roasted, remove it from the oven and let cool. Then, squeeze out the garlic cloves and mash them into a thick garlic paste. Set aside for later.
Cook the pasta & caramelized onions
- While the garlic is roasting, cook the pasta according to the package instructions. Don't forget to reserve ¼ cup of the starchy pasta water before straining the pasta to use in the sauce.
- While the pasta is cooking, thinly slice the onion(s).
- Then, add the vegan butter and olive oil to a saucepan and melt over medium heat. Once bubbling, add in the sliced onions and ½ teaspoon salt.
- Stir & cook the onions until caramelized, about 30-40 minutes. Make sure to stir every few minutes and cook over medium to low heat. If the onions start to cook or brown too fast, add a teaspoon of water to deglaze the pan as needed.
Put it all together
- Once the onions are caramelized, add the vegan Worcestershire sauce, roasted garlic, and dried parsley to the pan. I use about 1 Tablespoon of roasted garlic, but you can use more or less depending on your preference. Stir and sauté for 30 seconds.
- Then add the coconut milk and reserved pasta water. Stir into a thick sauce, turn off the heat, and add in the cooked pasta noodles. I recommend tasting the pasta at this time and seasoning with salt & pepper to your liking.
- Mix the pasta with the sauce until thick and glossy. Then, serve while warm. If you would like, top with fresh thyme or a sprinkle of vegan parm to make this dish extra delicious. Enjoy!
Notes
- Please see the blog post for substitution ideas & more recipe tips.
- While the instructions do call for adding salt & pepper to your liking, I recommend at least ½ teaspoon of ground pepper for the best flavor. Only add additional salt if you need it- the salt from the onions and the Worcestershire sauce already add a bit of salt to the dish.
- This pasta can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
- It will solidify a bit in the fridge as it cools (because of the coconut milk), but once you reheat it will become a glossy sauce again!
Nutrition
Serving: 1bowl of pasta | Calories: 387kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 429mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!