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Vegan Caramelized Onion & Roasted Garlic Pasta Recipe

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4 from 5 reviews

A delightful vegan pasta recipe featuring rich caramelized onions and fragrant roasted garlic paste. This dish combines creamy coconut milk with savory vegan Worcestershire sauce and perfectly cooked linguine for a luscious, dairy-free meal that’s both comforting and elegant.

Ingredients

Roasted Garlic Paste

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

Pasta and Sauce

  • 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)
  • 1/2 teaspoon salt
  • 2–3 teaspoons water (to deglaze pan while caramelizing onions)
  • 1 1/2 Tablespoons vegan Worcestershire sauce
  • 1 Tablespoon roasted garlic paste (made above, adjust to preference)
  • 1 teaspoon dried parsley
  • 1/2 cup full-fat coconut milk
  • 1/4 cup starchy pasta water (reserved from cooking pasta)
  • Salt & pepper to taste (recommend at least 1/2 teaspoon ground pepper)

Instructions

  1. Roast the Garlic: Preheat the oven to 400°F. Peel and discard any papery layers from the head of garlic, keeping the bulb intact. Slice about 1/4 inch off the top of the bulb. Place it on a piece of tin foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap tightly in foil and roast in the oven for 30-40 minutes until soft and caramelized.
  2. Prepare Garlic Paste: Remove roasted garlic from the oven and allow it to cool. Squeeze the softened garlic cloves out of the bulb and mash them into a thick paste. Set aside for use in the sauce later.
  3. Cook Pasta: While the garlic roasts, cook the spaghetti or linguine according to package instructions. Reserve 1/4 cup of the starchy cooking water before draining the pasta. Set pasta aside.
  4. Slice Onions: Thinly slice the large yellow onion (or two small onions) while the pasta cooks.
  5. Caramelize Onions: In a saucepan over medium heat, melt the vegan butter with olive oil until bubbling. Add sliced onions and 1/2 teaspoon salt. Stir to coat and cook slowly, stirring every few minutes, ensuring the onions caramelize evenly over 30-40 minutes. If onions brown too quickly or stick, add 1 teaspoon of water to deglaze the pan as needed, adjusting water quantity to maintain gentle cooking.
  6. Add Flavorings: Once onions are beautifully caramelized and golden, add the vegan Worcestershire sauce, roasted garlic paste (about 1 tablespoon or to taste), and dried parsley. Stir and sauté the mixture for about 30 seconds to meld the flavors.
  7. Create Sauce: Pour in the full-fat coconut milk and the reserved starchy pasta water. Stir well to combine into a thick, creamy sauce and turn off the heat.
  8. Combine Pasta & Sauce: Add the cooked pasta into the sauce, stirring thoroughly until the noodles are evenly coated and glossy. Taste and season with salt and pepper as desired.
  9. Serve: Serve the pasta warm. Optional garnishes include fresh thyme sprigs or a sprinkle of vegan parmesan-style cheese for added depth and presentation. Enjoy your comforting vegan caramelized onion and roasted garlic pasta!

Notes

  • Use medium-low heat to caramelize onions to prevent burning and allow their natural sweetness to develop.
  • Adjust the amount of roasted garlic paste based on your preference for garlic intensity.
  • Reserve pasta water as it contains starch that helps to thicken and bind the sauce.
  • This recipe is fully vegan, dairy-free, and can be made gluten-free by substituting pasta with a gluten-free variety.
  • Fresh herbs like thyme or basil can be used as garnishes to enhance flavor.

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