Description
A delicious one pot vegan French onion pasta recipe that is easy to make and full of flavor.
Ingredients
Scale
- 3 tablespoons (45 ml) olive oil, extra virgin
- 3 large, thinly sliced yellow onions
- 1 ½ teaspoons salt, divided
- 1 ½ teaspoons pepper, divided
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 ½ teaspoons dried)
- ½ cup (120 ml) dry white wine (can substitute with broth)
- 1 tablespoon balsamic vinegar
- 4 cups (960 ml) vegan beef broth or vegetable broth, low sodium
- 16 oz (454 g) uncooked pasta, vegan and egg-free
- 1 cup (about 120 g) vegan mozzarella shreds, at room temperature
- ½ cup (120 ml) vegan heavy cream (or full-fat coconut milk), at room temperature
- 2 teaspoons Dijon mustard
- Garlicky breadcrumbs (optional)
- Vegan parmesan (optional)
- Fresh parsley (optional)
Instructions
- Step 1: Place a large pot over medium heat and add 3 tablespoons of extra virgin olive oil. Heat the oil until shimmering to prepare for caramelizing onions.
- Step 2: Add the 3 large thinly sliced yellow onions and ¾ teaspoon salt and ¾ teaspoon pepper to the hot oil. Stir frequently to prevent burning. Continue cooking and stirring for about 25 minutes or until the onions turn a deep golden brown color and their natural sugars have caramelized. If onions are not caramelizing, increase the heat slightly and stir every few minutes.
- Step 3: Once the onions are golden brown, add 8 cloves of minced garlic and 1 tablespoon fresh thyme leaves (or 1 ½ teaspoons dried). Stir for 1 minute over medium heat. Then pour in ½ cup dry white wine to deglaze the pot, scraping browned bits from the bottom. Allow the wine to reduce slightly before proceeding.
- Step 4: Add 1 tablespoon balsamic vinegar and 4 cups vegan beef or vegetable broth. Stir in 16 oz uncooked vegan pasta, ensuring the pasta is submerged in broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until pasta is tender but firm (about 10 minutes). Check pasta doneness regularly to avoid overcooking. If the sauce thickens too much, add additional ½ cup vegetable broth gradually while stirring.
- Step 5: Remove pot from heat. Stir in 1 cup vegan mozzarella shreds gradually to allow melting and prevent clumps, mixing thoroughly for about 2 minutes until smooth. Incorporate ½ cup vegan heavy cream or full-fat coconut milk and 2 teaspoons Dijon mustard. Stir until the sauce becomes creamy and well combined.
- Step 6: Serve pasta hot in bowls. Optionally garnish with garlicky breadcrumbs, vegan parmesan, and fresh parsley for extra flavor, texture, and visual appeal.
Notes
- Room Temperature: Store leftovers in an airtight container and consume within 1 day to avoid spoilage.
- Refrigeration: Keep in an airtight container in the refrigerator up to 4 days. Reheat gently over low heat with a splash of broth before serving.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Caramelizing Onions: Stir onions frequently and cook on medium heat for about 25 minutes until deep golden for best flavor. Increase heat slightly if needed but watch closely to avoid burning.
- Pasta Doneness: Check pasta firmness regularly after about 10 minutes of simmering. Stir to prevent sticking.
- Sauce Consistency: If sauce becomes too thick while cooking, add broth in ½ cup increments to maintain a creamy texture.
- Cheese Melting: Add vegan mozzarella gradually and stir thoroughly for about 2 minutes to prevent clumping and achieve a smooth sauce.
- Reheat leftover pasta slowly on low heat in a saucepan, adding a splash of vegetable broth to loosen the sauce and prevent drying out. Heat until warmed through evenly.
- Serve this Vegan French Onion Pasta with roasted asparagus or an arugula salad dressed with lemon vinaigrette. Pair it with gluten-free garlic bread or crusty baguette slices for added texture and contrast. It can also be used as a filling for stuffed bell peppers or combined into savory casseroles.
- Substitute vegan heavy cream with full-fat coconut milk for creaminess.
- Use fresh thyme for better aroma or dried thyme as an alternative.
- Replace dry white wine with broth if preferred or to keep recipe nondairy and vegan-friendly.
- Use yellow onions for their naturally sweet flavor ideal for caramelization. Avoid onions that are soft or blemished.
- Choose firm, fresh garlic cloves for pungency. Avoid dried or sprouted garlic for best taste.
- Opt for low-sodium vegetable broth to control seasoning and enhance flavor depth without excess salt.
- Use extra virgin olive oil with a fruity, robust flavor for best results in caramelizing onions.
- Select good quality aged balsamic vinegar with a syrupy consistency for richer taste.
- Pick fresh thyme with bright green leaves free of brown spots to maximize herbal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided