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Vegan Caramelized Onion & Roasted Garlic Pasta Recipe

Vegan Caramelized Onion & Roasted Garlic Pasta Recipe
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4.8 from 30 reviews

This Vegan Caramelized Onion & Roasted Garlic Pasta is a flavorful and creamy dish that combines the sweetness of caramelized onions with the rich, roasted garlic. It’s a comforting meal that’s perfect for a cozy night in.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Cooking
  • Cuisine: American, French
  • Diet: Vegan

Ingredients

Roasted Garlic:

  • 1 head garlic
  • 1 teaspoon olive oil
  • sprinkle of salt & pepper

Caramelized Onion Garlic Sauce & Pasta

  • 8 ounces dried spaghetti or linguine cooked according to package instructions
  • 2 Tablespoons vegan butter
  • 1 Tablespoon olive oil
  • 1 large yellow onion thinly sliced (or 2 small onions)
  • ½ teaspoon salt
  • 2–3 teaspoons water add as needed to deglaze the pan while caramelizing onions
  • 1 ½ Tablespoons vegan worcestershire sauce
  • 1 Tablespoon roasted garlic paste *made above, add more or less depending on preference
  • 1 teaspoon dried parsley
  • ½ cup full-fat coconut milk
  • ¼ cup starchy pasta water reserved from cooking pasta
  • salt & pepper to taste I recommend at least ½ teaspoon ground pepper

Instructions

  1. Roast the Garlic: Preheat the oven to 400F. Then, peel and discard any of the papery layers on the outside of the garlic clove while still keeping it intact. Slice about ¼ inch from the top of the clove. Then, place it onto a piece of tin foil and drizzle with olive oil, salt, & pepper. Wrap the garlic bulb in tin foil and add to the oven to roast for around 30-40 minutes. Once the garlic is roasted, remove it from the oven and let cool. Then, squeeze out the garlic cloves and mash them into a thick garlic paste. Set aside for later.
  2. Cook the pasta & caramelized onions: While the garlic is roasting, cook the pasta according to the package instructions. Don’t forget to reserve ¼ cup of the starchy pasta water before straining the pasta to use in the sauce. While the pasta is cooking, thinly slice the onion(s). Then, add the vegan butter and olive oil to a saucepan and melt over medium heat. Once bubbling, add in the sliced onions and ½ teaspoon salt. Stir & cook the onions until caramelized, about 30-40 minutes. Make sure to stir every few minutes and cook over medium to low heat. If the onions start to cook or brown too fast, add a teaspoon of water to deglaze the pan as needed.
  3. Put it all together: Once the onions are caramelized, add the vegan Worcestershire sauce, roasted garlic, and dried parsley to the pan. I use about 1 Tablespoon of roasted garlic, but you can use more or less depending on your preference. Stir and sauté for 30 seconds. Then add the coconut milk and reserved pasta water. Stir into a thick sauce, turn off the heat, and add in the cooked pasta noodles. I recommend tasting the pasta at this time and seasoning with salt & pepper to your liking. Mix the pasta with the sauce until thick and glossy. Then, serve while warm. If you would like, top with fresh thyme or a sprinkle of vegan parm to make this dish extra delicious. Enjoy!

Notes

  • Please see the blog post for substitution ideas & more recipe tips.
  • While the instructions do call for adding salt & pepper to your liking, I recommend at least ½ teaspoon of ground pepper for the best flavor. Only add additional salt if you need it- the salt from the onions and the Worcestershire sauce already add a bit of salt to the dish.
  • This pasta can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
  • It will solidify a bit in the fridge as it cools (because of the coconut milk), but once you reheat it will become a glossy sauce again!

Nutrition

Find it online: https://cookingwithsarah.com/vegan-caramelized-onion-and-roasted-garlic-pasta-recipe/