Description
A delicious creamy caramelized onion pasta featuring richly caramelized onions and a smooth cashew cream sauce, tossed with perfectly cooked fettuccine for a comforting and flavorful vegetarian meal.
Ingredients
Scale
Main Ingredients
- 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 and slice them into 1/8-inch thick (3 mm) slices evenly to ensure uniform caramelization.
- Sauté: 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 6 minutes, stirring regularly, until they start to turn a light golden brown color.
- Season: Add 1/4 teaspoon salt and 1 teaspoon sugar to the onions. Continue to sauté for 30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
- Deglaze: Deglaze the skillet with 2 tablespoons of water, scraping up any browned bits to enhance flavor. Remove from heat and keep the onions in the skillet, set aside.
- Make the Cashew Cream: Drain the soaked cashews and blend them with 1/2 cup water, 1 teaspoon white vinegar, 1/4 teaspoon salt, and 1 tablespoon nutritional yeast on high speed for 30 seconds or until smooth. Set aside the creamy sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the dry fettuccine according to package instructions until al dente. Drain the pasta and add it to the skillet with the caramelized onions.
- Combine: Pour in the cashew cream and toss to coat the pasta evenly. Place the skillet back on medium heat and cook for 5 minutes, stirring frequently. Add reserved pasta water if the sauce seems too thick to achieve desired consistency.
- Serve: Taste and adjust salt as 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; aim for al dente as it will continue cooking in the sauce.
- Slice onions thinly and evenly (about 1/8 inch or 3 mm) for consistent caramelization.
- Avoid burning onions by monitoring heat and stirring every 3-5 minutes.
- Reserve about 1/3 cup of pasta water to thin the sauce if needed, as it enhances sauce texture and flavor.
- Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
