Description
A rich and creamy caramelized onion pasta featuring deeply caramelized onions and a smooth cashew cream sauce, tossed with fettuccine for a comforting vegan meal that's perfect for any occasion.
Ingredients
Scale
Onions and Pasta
- 2 large onions
- 1 tbsp (15 ml) oil
- 1 tbsp (14 g) butter
- 1/4 tsp salt
- 1 tsp (4 g) sugar
- 4.5 ounces (130 g) dry fettuccine pasta
Cashew Cream
- 3/4 cup (94 g) raw cashews soaked overnight
- 1/2 cup (120 ml) water
- 1 tsp (5 ml) white vinegar
- 1/4 tsp salt
- 1 tbsp (11 g) nutritional yeast
Instructions
- Slice the onions: Peel the onions carefully and slice them into 1/8-inch thick (3 mm) slices to ensure even caramelization.
- Sauté: Heat the oil and butter in a large skillet over medium heat. Once the butter melts, add the sliced onions and a pinch of salt. Sauté for 5-6 minutes, stirring frequently until they start to turn a light golden brown.
- Season: Add the remaining 1/4 teaspoon salt and sugar, then continue to sauté the onions for another 25-30 minutes, stirring occasionally, until they achieve a deep golden brown, caramelized color.
- Deglaze: Pour 2 tablespoons of water into the skillet to deglaze, scraping up any browned bits to enhance the flavor. Remove the skillet from heat and set aside with the onions inside.
- Make the cashew cream: Drain the soaked cashews and place them in a blender. Add water, white vinegar, salt, and nutritional yeast. Blend on high speed for 20-30 seconds until completely smooth. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and immediately transfer it to the skillet with the caramelized onions.
- Combine: Pour the cashew cream over the pasta and onions. Toss well with tongs or spatulas to coat. Return the skillet to medium heat and cook for 3-5 minutes, stirring frequently. If the sauce is too thick, thin it out with a little water or reserved pasta water.
- Serve: Taste and adjust salt if necessary. Garnish with fresh chopped parsley or basil and a sprinkle of black pepper. Serve immediately for the best flavor and texture.
Notes
- Do not overcook the pasta; aim for al dente as it will finish cooking in the sauce.
- Slice onions thinly and evenly at about 1/8 inch to ensure uniform caramelization.
- Monitor onions carefully to prevent burning; reduce heat if they brown too quickly.
- Stir onions every 3-5 minutes to develop optimal caramelization without sticking too much.
- Reserve about 1/3 cup of pasta water to thin the sauce if needed. Starchy pasta water helps bind the sauce and pasta better than plain water.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
