Description
This Creamy Caramelized Onion Pasta combines sweet, deeply caramelized onions with a rich, smooth cashew cream sauce for a comforting and flavorful vegetarian pasta dish. Perfectly cooked fettuccine is tossed in the luscious sauce, making it an ideal meal for a cozy dinner or special occasion.
Ingredients
Scale
Caramelized Onions
- 2 large onions
- 1 tbsp oil
- 1 tbsp butter
- 1/4 tsp salt
- 1 tsp sugar
Pasta
- 4.5 ounces dry fettuccine pasta
Cashew Cream
- 3/4 cup raw cashews soaked overnight
- 1/2 cup water
- 1 tsp white vinegar
- 1/4 tsp salt
- 1 tbsp nutritional yeast
Instructions
- Slice the onions: Peel the onions and slice them into 1/8-inch thick (3 mm) slices evenly for consistent caramelization.
- Sauté the onions: Heat the oil and butter in a large skillet over medium heat. Once the butter has melted, add the sliced onions and a pinch of salt. Sauté for 5-6 minutes while stirring regularly until they start turning a light golden brown color.
- Season and caramelize: Add the remaining 1/4 teaspoon salt and sugar to the onions. Continue sautéing for another 25-30 minutes, stirring occasionally until the onions are deeply caramelized and golden brown in color.
- Deglaze the skillet: Add 2 tablespoons of water to the skillet to loosen any browned bits stuck to the pan, enhancing the flavor. Remove the skillet from heat but keep the onions inside and set aside.
- Make the cashew cream: Drain the soaked cashews and transfer them to a blender. Add water, white vinegar, salt, and nutritional yeast. Blend on high speed for 20-30 seconds until smooth and creamy. 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 transfer it to the skillet with the caramelized onions.
- Combine pasta and sauce: Pour the cashew cream over the pasta and onions. Toss well using 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, add some reserved pasta water to adjust the consistency.
- Serve: Taste and adjust salt if needed. Garnish with chopped parsley or basil and a sprinkle of black pepper. Serve immediately for best flavor and texture.
Notes
- Do not overcook the pasta; it will finish cooking in the sauce during the last step.
- Slice the onions thinly and evenly to about 1/8 inch (3 mm) to ensure proper caramelization without burning or uneven cooking.
- Watch the onions carefully during cooking; reduce heat if they brown too quickly and avoid stirring too often to allow good caramelization.
- Reserve about 1/3 cup of pasta cooking water to thin out the sauce if needed. The starch in the pasta water helps the sauce coat the pasta better than plain water.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
