Vegan French Onion Pasta
If you know anything about me, you know I’m all about onions! I throw them in anything and everything and could literally eat them just by themselves, especially if they are caramelized! When it comes to caramelized onions you can throw them on anything from sammies to salads, pizza, and even…pasta!!
One of my favorite things to do with pasta is to take a modern approach. Pasta is one of those concepts that’s like a blank canvas, you can take the flavor profile wherever you like making the options endless. While it seems perhaps strange, French Onion Pasta goes together like peas and carrots!!
What’s great about this dish, is everything! It’s quick, easy, affordable, packs tons of flavor, packs protein in the sauce making it more filling, can easily be made in bulk, is perfect for any season, you can add white wine or balsamic to the onions for even more flavor if desire, and I promise you it’s a guaranteed win no matter what your food preferences are!!
If you love all things onions or just love fab vegan eats, you’re going to be all about this new vegan Caramelized Onion Penne Pasta!!
Why this recipe is great:
Quick
Easy
Affordable
Packs tons of flavor
Packs protein making it more filling
Perfect for any season
Can easily be made in bulk
Contains no dairy or eggs
Can be made gluten free
Vegan French Onion Pasta
- Total Time: 30 minutes
Ingredients
Onions:
- 3 medium yellow onions, peeled and sliced
- 3 tablespoons olive oil
- 1 tablespoon vegan butter
- 1/2 tsp sugar
- salt and fresh cracked black pepper
- 3 teaspoons fresh thyme
- 1 clove garlic, minced
- 3 cups water
- 3 cups vegetable broth
- 3 cups uncooked penne pasta
Sauce:
- 1 cup raw unsalted cashews, soaked
- 1 cup almond milk
- 1/2 cup caramelized onions
- 1 tbsp nutritional yeast
Instructions
- Place a large heavy bottom pot over medium heat. Add the olive oil and vegan butter, stir and allow to slightly brown. 1-2 minutes. Add the sliced onions and sugar all at once. Stir to coat the onions in the fat.
- Allow onions to cook, undisturbed, for about 4 minutes.
- Add salt, pepper, garlic, and thyme and stir. Allow the onions to cook for about 4 minutes at a time.
- Lower the heat if the onions are browning too quickly. When onions are entirely browned and completely soft (about 15 minutes), remove from the pot and set aside. In the same pot add the water and vegetable broth and bring to a boil.
- Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta. Cook to instructions.
- Remove the water/broth from the pot of pasta.
- Throw in the remaining caramelized onions (save 1/2 cup for sauce + more for on top, optional) with the cashew sauce, toss and coat. garnish with thyme.
- The Sauce: Throw cashews in a bowl with boiling hot water. Let sit for 10 minutes. Throw the cashews along with the nutritional yeast, salt, pepper, and 1/2 cup caramelized onions. Blend until smooth. Set aside.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
Delicious! I simplified it a little since I am sick and didn’t have the energy to do it properly. I used oatly barista milk as creamy sauce base and not cashews, since that is more affordable and regional production here. A sauce thickener helped. I also added a little bit of homemade mustard sauce that I had left and some smoked tofu. I feel like a bit of miso or soy sauce fits very well too!