12ozdried spaghetti or linguineuse your favorite long shape
1.25lbyellow onions, thinly slicedabout 2 large
2.5tbspolive oil
1tbspvegan butter
2tspgarlic, minced
1.25tspkosher saltdivided
0.75tspdried thyme
0.25tspcrushed red pepper flakesoptional heat
1.5tbspbalsamic vinegar
0.75cupvegetable brothlow-sodium preferred
0.5cupunsweetened oat milkor other plant milk
3tbspnutritional yeast
0.5tspfreshly ground black pepper
1tbspfresh lemon juice
0.25cupfresh parsley, chopped
0.5cupreserved pasta cooking wateradd as needed for sauce
Instructions
Preparation Steps
Bring a large pot of salted water to a boil for the pasta.
Warm olive oil and vegan butter in a wide skillet over medium heat. Add onions and 1/2 teaspoon salt; cook, stirring often, for 10 minutes.
Lower heat to medium-low. Continue cooking until onions turn deep golden and jammy, 20–25 minutes, stirring occasionally.
Stir in garlic, dried thyme, and red pepper flakes. Cook 1 minute until fragrant.
Deglaze with balsamic vinegar, scraping up browned bits. Pour in vegetable broth and oat milk; simmer 3–4 minutes to slightly thicken.
Stir in nutritional yeast and black pepper. Taste and add more salt if needed.
Cook pasta until al dente. Reserve at least 1/2 cup pasta water, then drain.
Toss pasta into the onion sauce over low heat, adding splashes of reserved water until glossy and well-coated.
Finish with lemon juice and parsley. Serve immediately.
Notes
Variation: Swap oat milk for 1/3 cup cashew cream for an extra-luxe finish, or fold in sautéed mushrooms or toasted walnuts. For crunch, top with toasted panko. Storage: Refrigerate up to 3 days; reheat gently with a splash of broth or water.This recipe is an original creation inspired by classic Vegan Caramelized Onion Pasta Delight flavors. All ingredient ratios and instructions are independently developed.