Caramelized Onion Rosé Pasta
If you’re looking for a show stopping pasta recipe, this Caramelized Onion Rosé Pasta is it! Sweet, garlicky and creamy this plant-based pasta also boasts 30g of protein per serving, while delivering indulgence in every bite.
Jump to RecipeWatch this YouTube video to see how to make this Caramelized Onion Rosé Pasta!
Ingredients & Inspiration
You wanna know what really turns me on? A devilishly good pasta recipe that only needs 5 main ingredients to knock your socks off. You heard me, 5 main ingredients! The other stuff is nice to have, but if you’re in a pinch for time or ingredients, this Caramelized Onion Rosé Pasta has got your back. Here’s the ingredients (main items bolded):
The Pasta
- uncooked chickpea pasta or durum wheat pasta
- onions
- grape or roma tomatoes
- mushrooms
- garlic
- full fat coconut milk
- salt and pepper to taste
- oil for sautéing
Soy Curls (Optional Protein)
- dry soy curls
- garlic powder
- nutritional yeast
- low-sodium soy sauce or tamari
How to Make Caramelized Onion Rosé Pasta
In just under 30 minutes you’ll have an instant hit ready to enjoy. But be careful, though — it’s so good that you run the risk of others gobbling it all up before you get to!
- Toss the rehydrated soy curls in the soy sauce, garlic powder, and nutritional yeast, transfer to an air fryer basket and air fry for about 20 minutes at 400°F.
- Meanwhile, cook the pasta noodles according to package directions until al dente.
- Sauté the sliced onions for about 12 to 13 minutes until they’ve begun to caramelize and deepen in colour. Add the tomatoes and mushrooms and continue cooking for another 4 to 5 minutes, allowing both to release their juices and naturally deglaze the pan.
- Stir in the canned coconut milk and minced garlic, reduce the heat and let the sauce simmer for a further 5 to 7 minutes, thickening slightly and turning a rosy colour.
- Drain the pasta and stir directly into the sauce, coating each noodle in the velvety smooth sauce. Serve with a handful of crispy soy curls and a sprinkle of vegan parmesan cheese and enjoy!
Pasta La Vista, Baby
If you loved this recipe you might enjoy my Baked Feta Tomato Pasta, Creamy Vegan Mushroom Stroganoff or Fajita Pasta!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Caramelized Onion Rosé Pasta
Ingredients
- 8 to 10 oz uncooked chickpea or durum wheat pasta
- 2 to 3 small/medium onions thinly sliced
- 1 lb. grape tomatoes or roma tomatoes diced
- 8 oz brown or white mushrooms (optional) sliced
- 6 cloves garlic sliced
- 1 can full fat coconut milk
- salt and pepper to taste
- 8 oz dry soy curls rehydrated
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp low sodium soy sauce or tamari
Instructions
- Toss the rehyrated soy curls in the nutritional yeast, garlic powder and soy sauce and transfer to a lightly oiled, foil-lined air fryer basket. Air fry in a single layer for 18 to 20 minutes at 400F.
- Heat a tbsp of neutral oil (avo, sunflower) in a large saute pan over medium high heat. Add the sliced onions, stir and cover. Cook for 4 to 5 minutes until becoming soft, translucent and fragrant. Uncover and continue stirring occasionally for another 7 to 8 minutes as the onions caramelize; deglaze the pan with water as needed to unstick any stuck on bits (which adds flavour!).
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Once the onions are more caramel in colour and and have reduced in size by about half, add in the tomatoes and continue cooking for another 5 minutes, allowing the juice to release and deglaze the pan. Add a generous pinch of salt and pepper at this time.
- Stir in the coconut milk and add the garlic, turn the heat down to medium and let the sauce come to a simmer. After about 5 to 7 minutes the sauce will have thickened slightly and turned into a golden, rosy colour.
- Drain the pasta and transfer directly into the pan of sauce. Add the air fried soy curls and toss the pasta well to coat in the rose sauce.
- Serve pasta into bowls, top with vegan parmesan cheese and some freshly cracked black pepper and enjoy!
