This simple Caramelized Onion Pasta transforms pantry staples into an incredibly savory, rich, and comforting meal. Great for busy nights or cozy family dinners!
For more delicious vegan pasta recipes, check out my Vegan Carbonara, One Pot Vegan Pasta, and Roasted Tomato Pasta.
Consider me obsessed with this Caramelized Onion Pasta. I came up with the recipe one day when all I had was onions and pasta in my pantry, and it turned out so much better than I could have ever imagined. Creamy, cheesy, and savory, it’s everything I want in a pasta dinner!
Golden caramelized onions and pasta are tossed in a ridiculously simple sauce made from oil, pasta cooking water, and vegan parmesan cheese. The onions are like an umami bomb, and the sauce is naturally creamy without needing any cream whatsoever. And when I want a little more out of the meal, I’ll add my flavor boosters of choice (chili oil is a great one) or toss it with some veggies.
Why you’ll love pasta with caramelized onions
- Pantry staples – This is the kind of meal you make when you’re low on groceries, and all you have in your pantry are onions and pasta.
- Fancy but easy – Weeknight dinners feel a little fancier with caramelized onion pasta on the table. I recommend serving it with Vegan Garlic Bread and Kale Caesar Salad for a comforting Italian feast!
- Flexible – Use gluten-free pasta, add vegetables, make it extra creamy… There are so many ways to put your own spin on this easy vegan onion pasta.
How to make vegan caramelized onion pasta
Find the complete recipe with measurements in the recipe card below.
Start by caramelizing the onions. Heat the oil in a large skillet, then add the onion slices. Spread them out in the pan and cook for 10 minutes, stirring every few minutes. Season with salt and some sugar.
Lower the heat to a gentle simmer and add a little water if needed to prevent the onions from drying out.
Let the onions caramelize for 45 minutes to 1 hour. Once they take on a rich, brown color, remove them from the heat and set aside.
Next, cook the pasta. Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions. Reserve 2 cups of the pasta cooking water, then drain the rest.
To the pan with the caramelized onions, add the cooked pasta and 1 cup of the reserved liquid. Stir in the vegan parmesan cheese until it melts.
Finish by stirring in the chopped fresh parsley and freshly cracked black pepper.
Serve the pasta in bowls while it’s still hot. Enjoy!
Frequently asked questions
When I want an extra-filling dinner, I’ll make this with high-protein pasta and top it with my Marinated Tofu. And for more bulk, I’ll toss in roasted vegetables, some chopped sun-dried tomatoes, or a handful of spinach (cooked in the sauce until wilted).
There’s already a good amount of umami here, but if you’re looking for more, stir in a splash of soy sauce or tamari, a splash of balsamic vinegar, 1 tablespoon of miso paste, and/or sauteed mushrooms.
Want to make it extra creamy? Use ½ cup of cashew cream and ½ cup of the reserved pasta water when making the sauce.
A touch of heat would be delicious in this savory pasta, too. You can add a pinch of smoked paprika or chili flakes to the sauce, or swirl the pasta with a drizzle of chili oil.
I used thinly sliced yellow onions, but white onions, red onions, and even shallots can all be caramelized. Feel free to use two or three varieties for a greater depth of flavor.
It can vary, but onions usually take between 45 and 80 minutes to fully caramelize. Trust me, the finished result is so worth the time it takes. Properly caramelized onions are a flavor powerhouse!
Absolutely. Once they’re done caramelizing, let the onions cool before transferring them to an airtight container or ziplock bag. They’ll keep for up to 4 days in the fridge.
Sure! Just use gluten-free pasta instead of regular pasta.
You can either omit the parmesan cheese or replace it with nutritional yeast.
Caramelized Onion Pasta
Ingredients
- 2 tablespoons olive oil
- 4 medium yellow onions halved and sliced
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon granulated sugar optional
- 12 ounces pasta of choice
- 1/2-1 cup shredded parmesan (non-dairy) I use Violife shaved parmesan
- 2-3 tablespoons chopped fresh parsley
- fresh ground black pepper
Instructions
Caramelize the onions
- Heat the olive oil over medium heat in a large sauté pan. Add the onion slices and stir to coat them in the oil. Spread them out evenly in the pan and cook, stirring every few minutes.
- After 10 minutes, sprinkle with salt and a teaspoon of sugar, if desired (this helps the onions caramelize faster.) Let the onions cook for 45 minutes to 1 hour, stirring every few minutes.
- Lower the heat as they cook to maintain a gentle simmer, and be careful not to burn them. Add a little water if needed to prevent the onions from drying out. Once the onions are a rich, brown color, remove them from heat and set aside.
Cook the Pasta and Finish
- When the onions are almost done caramelizing, bring a large pot of water to a boil. Add about 2 teaspoons of salt to the water. Once boiling, add your pasta and cook for 8-10 minutes, or according to package instructions.
- Drain the pasta and reserve 2 cups of the pasta cooking liquid.
- To the pan with the caramelized onions, add the drained pasta and 1 cup of the reserved liquid. Stir in the parmesan cheese and let it melt.
- If the pasta is too thick, add a little more reserved liquid. Stir in the chopped fresh parsley, if using and sprinkle with fresh ground black pepper.
- Serve immediately. Leftover pasta will keep in the refrigerator for about 3 days.
Notes
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Gluten-free – Use gluten-free pasta.
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High protein – Swap the regular pasta for a high protein pasta.
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May omit the vegan parmesan if desired.
To bump up the ‘Fru fru’ factor… Add two tablespoons of dry sherry at the very end just before serving…
I usually opt for your recipes that are on the sweeter side but thought I would branch last night. This recipe was perfect for a few reasons. I had the necessary ingredients! So glad I decided to buy that block of Violife Parm the other day and had a bowlful of farmers markets onions! Easy to make and great flavor. Thanks again for another great recipe.
You are welcome, Lisa! I’m so glad that you tried the recipe, and that you loved it! I just really love this one as well! Thank you for sharing your terrific review and feedback! Wishing you lots of happy cooking!
Please tell me a tasty, & simple recipe usingnori komi furnace rice seasoning ???
She may not have one. Just ask Google for a recipe using that specific ingredient.
All of your recipes are amazing!!!! Thank you!
Thanks Kathy! 🙂
Thanks for another amazing recipe! I cook a lot of your recipes but rarely leave comments. Your caramelized onion pasta needs 5 stars for sure!!!! I’d never caramelized onions before and it’s a process, but well worth the effort. I used farfalle shaped pasta, swapped out the Parmesan(I’ve never liked cheese) for a tub of Original Bitchin Sauce and added some frozen peas to the onions when they were done cooking. AMAZING!
Hi Patrick. I really loved reading about your recipe experience! I’m so glad that you loved the recipe, and appreciate your glowing review! Thank you for using my recipes! Wishing you lots of happy cooking!
I’m also not really a fan of cheese, what do you think about using coconut milk to make it a sort of creamy sauce?
I’m not sure I’d love the coconut flavor, but if you think you’d like it go for it! It’s actually really good without the vegan cheese at all as well. 🙂
Such a great combination! I carmalize the onions in the oven. Still takes time but it’s super easy.