This caramelised onion pasta is packed with the sweetness from the onions, that’s cooked down until it starts to release its flavours. It’s balanced with umami from miso paste, saltiness from vegan cheese, and pasta water to help yield a creamier consistency and give the sauce more body.
This pasta is so simple yet deliciously satisfying – and vegan! This recipe can also easily be made gluten-free by substituting the pasta for a gluten-free alternative.
WHAT I LOVE ABOUT THIS CARAMELISED ONION PASTA
Well first of all, I love caramelised onions – so there’s that. I love also love it because it’s packed with umami from some miso pasta. Adding vegan cheese gives this pasta a bit of saltiness and extra richness.
It’s easy to make, and great to make in big batches – perfect for sharing!
INGREDIENTS YOU’LL NEED TO MAKE THIS PASTA
Caramelised Onions
- 1 large onion peeled and thinly sliced
- 1 tbsp vegan butter or olive oil
Water
- Pinch salt
Pasta
- 1/2 lb dry pasta spaghetti or linguine are great options
Mushrooms
- 1/2 lb mushrooms of choice I used fresh button mushrooms – thinly sliced
- 1/2 tbsp vegan butter or olive oil
- Salt to taste
To Finish
- 1 tbsp white miso paste
- Salt to taste
- 1/4 cup grated vegan parmesan or other cheese
- 1/2 cup pasta water or more as needed
Garnish
- Chopped parsley or basil
- Chili flakes
TO MAKE THIS PASTA
Caramelise the Onions
- Heat a large dutch oven or thick-bottomed pot or pan over medium heat. Melt the vegan butter or add in the olive oil.
- Add the thinly sliced onions. Cook over medium to medium low heat for 30-40 minutes, mixing every 1 minute or so, until caramelised.
- Halfway through caramelising the onions, you can add some water to help deglaze the pan. You can also add a pinch of salt.
- Remove the onions from the pan/dutch oven.
Cook the Pasta
- Meanwhile, heat a pot of water.
- Generously season the water and then add in the pasta once it starts to boil.
- Cook your pasta until al dente. Be sure to set aside at least 1 cup pasta water.
Sauté the Mushrooms
- In the same dutch oven or pan, melt some vegan butter or add olive oil.
- Add in the mushrooms. Cook the mushrooms over medium high heat until the sides start to brown and are cooked.
Finishing the Pasta
- Add the caramelised onions back into the pan or pot with the mushrooms.
- Add the al dente pasta, miso paste, salt to taste, vegan cheese, and pasta water. Mix everything well until the sauce starts to thicken and coat the pasta. Feel free to season the pasta with more salt or cheese, to taste, if needed.
SERVE AND ENJOY!
- Garnish with fresh basil or parsley and chilli flakes, if desired. Enjoy immediately while hot.
MORE RECIPES YOU MIGHT LOVE
- Kung Pao Pasta
- Chinese Style Bolognese
- Adobo Pasta
- Filipino Style Spaghetti
- Cilantro Lime Noodles
- Shoyu Udon
- Wonton Noodle Soup
- Saucy Ramen Noodles
- Wonton Noodle Soup
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
Caramelised Onion Pasta
This caramelised onion pasta is packed with the sweetness from the onions, that’s cooked down until it starts to release its flavours. It’s balanced with umami from miso paste, saltiness from vegan cheese, and pasta water to help yield a creamier consistency and give the sauce more body. This pasta is so simple yet deliciously satisfying – and vegan.
Ingredients
Caramelised Onions
- 1 large yellow onion , peeled and thinly sliced
- 1 tbsp vegan butter or olive oil
Water
- Pinch salt
Pasta
- 1/2 lb dry pasta spaghetti or linguine are great options
Mushrooms
- 1/2 lb mushrooms of choice I used fresh button mushrooms – thinly sliced
- 1/2 tbsp vegan butter or olive oil
- Salt to taste
To Finish
- 1 tbsp white miso paste
- Salt to taste
- 1/4 cup grated vegan parmesan or other cheese
- 1/2 cup pasta water or more as needed
Garnish
- Chopped parsley or basil
- Chili flakes
Instructions
Caramelised Onions
- Heat a large dutch oven or thick-bottomed pot or pan over medium heat. Melt the vegan butter or add in the olive oil. Add the thinly sliced onions. Cook over medium to medium low heat for 30-40 minutes, mixing every 1 minute or so, until caramelised.
- Halfway through caramelising the onions, you can add some water to help deglaze the pan. You can also add a pinch of salt.
- Remove the onions from the pan/dutch oven.
Cook the Pasta
- Meanwhile, heat a pot of water.
- Generously season the water and then add in the pasta once it starts to boil.
- Cook your pasta until al dente. Be sure to set aside at least 1 cup pasta water.
Mushrooms
- In the same dutch oven or pan, melt some vegan butter or add olive oil.
- Add in the mushrooms. Cook the mushrooms over medium high heat until the sides start to brown and are cooked.
Finishing the Pasta
- Add the caramelised onions back into the pan or pot with the mushrooms.
- Add the al dente pasta, miso paste, salt to taste, vegan cheese, and pasta water. Mix everything well until the sauce starts to thicken and coat the pasta. Feel free to season the pasta with more salt or cheese, to taste, if needed.
- Garnish with fresh basil or parsley and chilli flakes, if desired. Enjoy immediately while hot.
NUTRITIONAL INFO
Serving: 1serving | Calories: 350kcal | Carbohydrates: 64g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 251mg | Potassium: 476mg | Fiber: 4g | Sugar: 5g | Vitamin A: 184IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
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This Post Has 2 Comments
Can you chop the onion ahead of time?
Yes you can store the sliced onions in an air tight container in the refrigerator ◡̈