French Onion Pasta (Vegan)

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Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 488

Ingredients

1 Tbsp extra virgin olive oil
1 Tbsp vegan butter
1 lb of onions about 4, peeled and sliced thinly into half moons
1 Tbsp red wine vinegar
1 Tbsp brown sugar
4 garlic cloves minced
1 Tbsp fresh thyme leaves roughly chopped
12 ounces of plain unsweetened rice milk
2 Tbsp nutritional yeast
Salt and freshly ground pepper to taste
12 ounces of orecchiette pasta
1 Tbsp kosher salt
2 Tbsp fresh flat-leaf parsley chopped

Instructions

All ingredients ready? Let's begin!
Slice the onions evenly. In a large heavy-bottomed skillet over medium heat, melt the butter in the olive oil. Add the onion slices and toss to coat with the oil and butter. Sauté the onions for 2 minutes, stirring a couple of times.
Reduce the heat to medium-low and continue to cook, stirring a few times, for 10 minutes longer. You can cover the pan to ensure the onions remain moist if they appear dry.
Add the vinegar and sugar to the pan and cook for 5 minutes, stirring a couple of times.
Stir in the garlic and thyme. Continue to cook, stirring a few times, until the onions have softened and turned a caramel color, approximately 15 to 30 minutes. Keep an eye on the onions so they don’t burn.
While the onions are caramelizing, bring a deep pot of water over high heat to a boil. Stir in 1 tablespoon of salt. Add the pasta and cook until just al dente, about 1 minute shy of the package directions.
Reserve a ladle full of the pasta water. Drain the pasta in a colander and set aside.
Once the onions have caramelized, turn the heat up to medium-high and stir in the milk and simmer for about 2 to 3 minutes until the sauce starts to thicken. Stir in the nutritional yeast and cook just until the yeast dissolves and the sauce has reduced some. Season to taste with salt and pepper.
Add the pasta to the sauce. Turn off the heat. Toss pasta to coat it evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it.
Transfer the pasta to a serving bowl. Sprinkle the parsley over the pasta and serve immediately.

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