Sweet Onion Pasta (Print Version)
# Ingredients:
→ Core Items
01 -
1 tbsp cooking oil
02 -
2 sweet onions, cut into thin slices
03 -
Some water to unstick pan bits
04 -
5 garlic cloves, thinly cut
05 -
2 cups uncooked Orecchiette pasta (or 4 portions of whatever pasta you like)
06 -
1 cup saved cooking water from pasta
→ Spices & Extras
07 -
2 tsp mixed Italian herbs
08 -
1/2 tsp crushed red pepper, if you want some heat
09 -
1/4 cup oil-packed sun-dried tomatoes, cut into strips
10 -
2 tbsp sweet balsamic reduction
11 -
1 tbsp dark soy sauce
12 -
1/2 cup ready-made or DIY plant cream
13 -
1/4 cup chopped fresh parsley
14 -
Salt and pepper as needed
# Instructions:
01 -
Get a big pan hot over medium heat and pour in the oil. When it's ready, throw in those thin onion slices with a bit of salt. Cook them about 5 minutes until you notice brown marks forming on the pan. Add a splash or two of water to loosen those stuck bits. Continue this process until your onions turn rich golden brown, which takes roughly 15 minutes.
02 -
Drop in your garlic, Italian herbs, and hot pepper flakes if you're feeling spicy. Let everything cook together until the garlic gets soft and onions become sticky sweet, around 3-4 minutes. Add tiny splashes of water whenever stuff sticks to the bottom.
03 -
While your onions are doing their thing, get some water bubbling. Add plenty of salt so it tastes salty like ocean water, then cook your pasta following the box instructions. Make sure you grab a cup of that starchy water before you drain everything!
04 -
Toss the tomato strips, sweet balsamic, soy sauce, plant cream, and half a cup of that saved pasta water into your onion mix. Stir it all up until everything's nicely combined.
05 -
Mix in your hot pasta and fresh parsley. If your sauce seems too thick, splash in more pasta water until it looks just right. Add salt and pepper until the taste hits the spot.
# Notes:
01 -
Don't let those tasty brown bits burn. Whenever they build up on the pan bottom, pour in a little water and scrape them up. They pack tons of flavor and keep your dish from getting bitter.
02 -
Quick DIY plant cream: Cover 1/2 cup raw cashews or sunflower seeds with hot water for 10 minutes. Drain them, blend with 1/4 cup fresh water until smooth, then measure 1/2 cup for your cooking.
03 -
This dish tastes great with extra protein like crispy baked chickpeas or browned tofu chunks.