Indulge in Caramelized Onion and Chili Oil Pasta Bliss

A delightful vegan recipe featuring the rich and sweet flavors of caramelized onions and the heat of chili oil in a pasta dish.

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Course: Stovetop

Cuisine: Stovetop

Keyword: Stovetop

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 365kcal

Author: Emma Saviani

12 oz spaghetti noodles
2 tablespoon olive oil
2 tablespoon vegan butter
2 yellow onions
1 teaspoon salt
3 cloves garlic
½ cup sun-dried tomatoes in oil
2 tablespoon chili crunch oil
¼ cup low sodium soy sauce
2 tablespoon balsamic vinegar
1 can canned coconut milk
assorted herbs oregano, basil, parsley, thyme, rosemary, marjoram, sage, garlic powder
¼ cup vegan parmesan optional
¼ cup fresh parsley

In a large skillet over medium-low heat, combine olive oil and vegan butter.
Add thinly sliced onions and sprinkle with salt. Cook for 35-40 minutes, stirring every 4-5 minutes, until golden brown.
Once the onions are caramelized, add minced garlic and sun-dried tomatoes. Cook for another 3-4 minutes.
Incorporate chili crunch oil and assorted herbs into the skillet. Stir to blend flavors.
Pour in low sodium soy sauce and balsamic vinegar, scraping the bottom of the pan.
Gently stir in canned coconut milk and simmer for another 3-4 minutes.
While the sauce simmers, cook spaghetti noodles according to package instructions. Add to the skillet with vegan parmesan and mix well.
Serve hot, topped with extra vegan parmesan, chili crunch oil, and freshly chopped parsley.

Keep a close eye on the onions while caramelizing; reduce heat if they start to burn.
Thinly slice yellow onions for even cooking.
Adjust chili crunch oil amount for desired spice level.
Use a variety of herbs or premade Italian seasoning.
Save reserved pasta water to adjust sauce consistency.