Vegan Caramelized Onion and Chilli Oil Pasta

Ingredients

• 2 tbsp olive oil
• 2 tbsp vegan butter
• 5 yellow onions, thinly and evenly sliced
• ½ tsp salt, plus more to taste
• 1 bulb garlic, approximately 8–10 cloves, minced
• 340 g dried spaghetti
• 120 ml reserved pasta cooking water, as needed
• 50 g sun-dried tomatoes in oil, chopped
• 2 tbsp chilli crunch oil, plus more for serving
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried parsley
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• ¼ tsp dried marjoram
• ¼ tsp dried sage
• ¼ tsp garlic powder
• Ground black pepper, to taste
• 2 tbsp low-sodium soy sauce
• 1 tbsp balsamic vinegar
• 380 g full-fat canned coconut milk
• 25–50 g vegan Parmesan, plus more for serving
• Fresh parsley, chopped, for serving

Method

1. Heat the olive oil and vegan butter in a large, high-sided frying pan over medium-low heat.
2. Add the sliced onions and ½ teaspoon salt. Stir until coated, then cook for 35–40 minutes, stirring every 4–5 minutes, until deeply softened and caramelised. Reduce the heat or add a splash of water or vegetable stock if they begin to catch.
3. When the onions are nearly ready, cook the spaghetti according to the packet instructions until al dente. Reserve approximately 120 ml pasta water before draining.
4. Add the minced garlic, sun-dried tomatoes and 2 tablespoons chilli crunch oil to the caramelised onions.
5. Stir in the oregano, basil, dried parsley, thyme, rosemary, marjoram, sage and garlic powder. Season with black pepper and additional salt if needed.
6. Add the soy sauce and balsamic vinegar. Stir well, scraping the caramelised residue from the bottom of the pan.
7. Pour in the coconut milk and simmer for 3–4 minutes.
8. Add the drained spaghetti and 25 g vegan Parmesan. Toss until thoroughly coated, adding reserved pasta water a few tablespoons at a time if the sauce needs loosening.
9. Serve topped with additional vegan Parmesan, chilli crunch oil and fresh parsley if desired.