Caramelized Onion Pasta
There’s something so comforting about a bowl of caramelized onion pasta — rich, flavorful, and made with simple pantry ingredients. This recipe skips the heavy cream but still gives you that silky, restaurant-style texture, thanks to a smooth cashew cream sauce. The star of this dish is the caramelized onion, and here’s the trick — getting it perfectly golden and sweet takes patience and the right technique.
Equipment
- 1 Blender
Ingredients
Main Ingredients
- Spaghetti
- 2 tbsp avocado oil
- 1 onion thinly sliced
- 1 tbsp butter
- Salt to taste
- 1 tbsp garlic minced
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- Black pepper to taste
- 1 tbsp soy sauce
- 1 tbsp chili oil crisp
- Grated parmesan
- Pasta water as needed
Cashew Cream Sauce
- ¾ cup raw cashews
- ¾ cup water
- 1 tbsp extra-virgin olive oil
- ½ tbsp lemon juice
- ¼ tsp garlic powder
- Salt and black pepper to taste
Garnish
- Drizzle of chili oil
- Fresh parsley chopped
- More grated parmesan
Instructions
Prep the Cashew Cream
- Soak raw cashews in warm water for 15 minutes.
- Blend with water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
- Set aside — this is your dairy-free cream base.
Caramelize the Onions
- Heat avocado oil in a skillet over low heat.
- Add the thinly sliced onions and a pinch of salt.
- Stir occasionally for 15–20 minutes until golden brown.
- Halfway through, add butter to help them caramelize evenly.
- If onions start crisping instead of softening, splash in a bit of pasta water to keep them moist.
Build the Sauce
- Once onions are deep golden, add minced garlic and cook until fragrant.
- Stir in soy sauce and chili oil crisp.
- Sprinkle paprika, Italian seasoning, and black pepper.
- Toss to coat everything — it should smell amazing at this point.
Combine with Pasta
- Cook spaghetti until al dente, then reserve a cup of pasta water.
- Add cooked pasta into the onion mixture.
- Pour in the cashew cream and a handful of parmesan.
- Toss well on low heat, adding pasta water as needed to loosen the sauce.
- The sauce should cling to each strand of pasta without being too thick.
Garnish and Serve
- Plate the pasta and drizzle chili oil on top.
- Sprinkle parsley and more parmesan.
- Serve warm — every bite is creamy, spicy, and savory.