Vegan Caramelized Onion and Chili Oil Pasta
A rich and flavorful vegan pasta dish featuring golden caramelized onions, spicy chili crunch oil, coconut milk, herbs, and sun dried tomatoes for an unforgettable umami-packed experience.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon olive oil
- 2 tablespoon vegan butter
- 5 yellow onions thinly and evenly sliced
- 0.5 teaspoon salt
- 1 bulb garlic minced (8-10 cloves)
- 12 oz uncooked spaghetti noodles 340g
- 0.25 cup sun dried tomatoes in oil
- 2 tablespoon chili crunch oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 0.5 teaspoon parsley
- 0.25 teaspoon thyme
- 0.25 teaspoon rosemary
- 0.25 teaspoon marjoram
- 0.25 teaspoon sage
- 0.25 teaspoon garlic powder
- 0.125 teaspoon salt to taste
- 0.125 teaspoon black pepper to taste
- 2 tablespoon low sodium soy sauce
- 1 tablespoon balsamic vinegar
- 13.5 oz canned coconut milk 380g
- 0.25-0.5 cup vegan parmesan 25-50g
- fresh parsley chopped, optional
Instructions
Instructions
- Heat olive oil and vegan butter in a large skillet over medium-low heat until butter is melted.
- Add sliced onions and salt. Stir until onions are coated. Cook for 35-40 minutes, stirring every few minutes until deeply caramelized.
- Cook spaghetti noodles according to package directions. Reserve ½ cup pasta water before draining.
- Add minced garlic to skillet with onions and cook for 2-3 minutes until fragrant.
- Stir in sun dried tomatoes, chili crunch oil, oregano, basil, and remaining herbs and spices. Cook for 2 minutes.
- Add soy sauce, balsamic vinegar, and coconut milk. Stir well and let cook 3-4 minutes.
- Add cooked pasta and vegan parmesan. Toss to coat noodles. Add pasta water if needed to loosen sauce. Serve warm with extra parmesan and parsley if desired.
Notes
Replace individual herbs with 1.5 to 2 tablespoon of Italian seasoning for a shortcut blend. Caramelize onions a day ahead to save time. Use pre-cooked pasta for quicker prep.