Creamy Caramelized Onion Pasta Easy Vegetarian Breakfast
I slow cook onions until they turn deep gold and sweet. The kitchen smells warm and cozy. We toss the silky tangle with hot pasta and a light vegan cream so every forkful feels rich but still bright.
This bowl fits an Easy Vegetarian Breakfast when you want comfort fast. It also ticks boxes for a vegan pasta recipe and sits right next to vegetarian pasta recipes that we reach for on busy days. I keep the steps short and the kit simple so it stays in the lane of easy pasta recipes vegetarian cooks love.
We lean on onion pasta recipes for big flavor without cheese. You can even twist the idea toward spaghetti squash recipes vegan if you feel like a lighter path. Leftovers make relaxed vegetarian lunch recipes that pack well. I make a pot on Sunday then we eat well all week.
Servings: 4 servings
Ingredients
For the Sauce
- 3 large yellow onions thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon plant butter optional
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon balsamic vinegar
- 1 cup vegetable broth
- 1 cup unsweetened oat cream or cashew cream
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt plus more to taste
- half teaspoon black pepper
- 1 teaspoon lemon juice
For the Pasta
- 12 ounces dried pasta such as fettuccine or linguine
- 1 tablespoon olive oil for finishing
- chopped parsley for serving
Instructions
For the Sauce
- Warm a large skillet over medium heat then add olive oil and plant butter. Add onions and a pinch of salt and cook until soft and deep gold. Stir now and then and lower the heat if they brown too fast.
- Stir in garlic and thyme and cook one minute until fragrant.
- Splash in balsamic vinegar and stir to lift the fond from the pan.
- Pour in vegetable broth and simmer until the liquid reduces by half.
- Stir in oat cream and nutritional yeast. Simmer until the sauce turns silky and coats the spoon. Season with salt pepper and lemon juice.
For the Pasta
- Boil pasta in well salted water until al dente. Reserve one cup of the cooking water then drain.
- Toss pasta with the onion sauce. Loosen with splashes of the reserved water until glossy.
- Finish with olive oil and parsley. Taste and adjust salt and pepper. Serve hot.