Print

Vegan Caramelized Onion & Roasted Garlic Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 79 reviews

A rich and flavorful vegan pasta dish featuring creamy caramelized onion and roasted garlic sauce made with coconut milk and vegan Worcestershire sauce, tossed with perfectly cooked spaghetti or linguine for a comforting and savory meal.

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 (from roasted garlic above, more or less to taste)
  • 1 teaspoon dried parsley
  • ½ cup full-fat coconut milk
  • ¼ cup starchy pasta water (reserved from pasta cooking)
  • Salt & pepper to taste (recommend at least ½ teaspoon ground pepper)

Instructions

  1. Roast the Garlic: Preheat the oven to 400°F. Peel and discard any papery layers from the outside of the garlic head, keeping the bulb intact. Slice about ¼ inch from the top to expose the cloves. Place the garlic bulb on a piece of tin foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the garlic in foil and roast for 30-40 minutes until soft and golden.
  2. Prepare Roasted Garlic Paste: Remove the roasted garlic from the oven and let it cool. Squeeze the softened garlic cloves out of the bulb and mash into a thick paste. Set aside.
  3. Cook the Pasta: While garlic is roasting, cook the pasta according to package instructions. Reserve ¼ cup of the starchy pasta water before draining the pasta. Set pasta aside.
  4. Slice the Onions: Thinly slice the yellow onion(s) while pasta cooks.
  5. Caramelize the Onions: Heat vegan butter and olive oil together in a saucepan over medium heat until bubbling. Add sliced onions and ½ teaspoon salt. Cook the onions slowly, stirring every few minutes, until deeply caramelized and golden brown, about 30-40 minutes. Add 1-2 teaspoons water as needed to deglaze the pan to prevent burning.
  6. Add Flavors to Onions: Once caramelized, stir in vegan Worcestershire sauce, roasted garlic paste (about 1 tablespoon or to taste), and dried parsley. Sauté for 30 seconds to combine flavors.
  7. Create the Sauce: Pour in the full-fat coconut milk and reserved pasta water. Stir well to form a rich, thick sauce. Remove the pan from heat.
  8. Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing thoroughly to coat the noodles with the creamy caramelized onion and roasted garlic sauce. Taste and season with salt and pepper as desired.
  9. Serve: Serve warm, optionally topped with fresh thyme or a sprinkle of vegan parmesan for added flavor and garnish. Enjoy immediately for best taste.

Notes

  • Use low and slow cooking for the onions to develop deep caramelization without burning.
  • Roasted garlic paste amount can be adjusted according to your preferred garlic intensity.
  • Reserve pasta water is key to creating a silky sauce that clings to the noodles.
  • Full-fat coconut milk adds richness without dairy; ensure it is well stirred before use.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

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