Ingredients
1 tbsp olive oil
2 yellow onions, thinly sliced
Water, for deglazing the pan
5 cloves garlic, sliced
2 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
1/4 cup julienned sun-dried tomatoes, jarred and packed in oil
2 tbsp balsamic glaze
1 tbsp soy sauce
1/2 cup store-bought or homemade vegan cream
2 cups dry Orecchiette pasta or 4 servings of your favorite pasta (plus 1 cup reserved pasta water)
1/4 cup freshly minced parsley
Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until caramelized. Add a splash of water to deglaze the pan if the onions stick.
- Cook the Orecchiette pasta according to package instructions, reserving 1 cup of pasta water before draining.
- Add sliced garlic to the caramelized onions and cook for 2-3 minutes until fragrant. Stir in Italian seasoning, red pepper flakes (if using), sun-dried tomatoes, balsamic glaze, and soy sauce. Combine well.
- Pour in the vegan cream and 1/4 cup of the reserved pasta water. Stir and cook for 2-3 minutes, allowing the sauce to thicken slightly. Add more pasta water if needed to reach desired consistency.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta, adding more pasta water if necessary to make the sauce smooth and creamy.
- Remove from heat and stir in freshly minced parsley. Season with salt and pepper to taste. Serve immediately.
Notes
For added vegetables, toss in spinach, kale, or roasted bell peppers.
Top with toasted pine nuts or chopped walnuts for a nutty crunch.
For a mushroom twist, add sautéed mushrooms to enhance the savory flavor.
Use gluten-free pasta for a gluten-free version of the dish.
Sprinkle with vegan Parmesan or nutritional yeast for a cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
