Description
A delightful creamy vegan pasta dish inspired by French onion dip, featuring caramelized onions and a rich, savory sauce.
Ingredients
- 8 ounces of pasta (your choice, such as penne or rotini)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 15-20 minutes.
- Add the minced garlic, dried thyme, salt, and black pepper to the skillet. Cook for an additional 2 minutes until fragrant.
- Pour in the vegetable broth, almond milk, and soy sauce. Stir well to combine.
- Bring the mixture to a simmer and add the nutritional yeast. Stir until well incorporated.
- Mix the cornstarch with water to create a slurry, then add it to the skillet. Stir continuously until the sauce thickens, about 2-3 minutes.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For added protein, consider mixing in some cooked chickpeas or lentils.
- If you prefer a spicier kick, add a pinch of red pepper flakes when cooking the onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg